Roasted Squash Cake

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I made this cake with leftover squash from making that squash gratin, as well as some leftover roasted sweet potato because I didn't quite have enough squash! It's a bit like a pumpkin spice cake. Really really good!!!

It says to use butternut, buttercup or Hubbard squash.

  • 1 cup (250 mL) walnuts, chopped (optional)
  • 1 squash, 1-3/4 lb/875 g
  • 3 eggs
  • 1-1/4 cups (300 mL) packed dark brown sugar
  • 1 cup (250 mL) vegetable oil
  • 2-1/2 cups (625 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1-1/2 tsp (7 mL) ground cinnamon
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) ground ginger
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground cloves
  • 1/4 tsp (1 mL) nutmeg

Cream Cheese Icing:

  • 1 pkg cream cheese, softened
  • 1/4 cup (60 mL) unsalted butter, softened
  • 1/2 cup (125 mL) packed brown sugar (I used a bit less because I like the icing more tart)
  • 1 tsp (5 mL) finely grated orange rind

Preparation

On baking sheet, toast walnuts (if using) in 350°F (180°C) oven until fragrant, about 8 minutes. Let cool; set aside.

Halve and seed squash; roast, cut side down, on foil-lined baking sheet in 425°F (220°C) oven until tender when pierced with fork, 30 to 60 minutes. Let cool. Scoop out flesh; purée in food processor to make 2 cups (500 mL). (Make-ahead: Store in airtight container for up to 24 hours.)

In large bowl, whisk together eggs, sugar and oil until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, cloves and nutmeg; stir into egg mixture alternately with squash, making 3 additions of dry ingredients and 2 of squash. Fold in walnuts (if using). Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out  clean, about 35 minutes. Let cool on rack for 15 minutes. Remove from pan; let  cool completely.

Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in sugar and orange rind until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

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