Description
Delicious and moist Roasted Squash Cake with a creamy cream cheese icing, perfect for fall gatherings or a cozy dessert.
Ingredients
Scale
Cream Cheese Icing:
- 1 (8 Ounce) Package Cream Cheese, Softened
- 1/3 Cup Softened Unsalted Butter
- 2 Tablespoons Honey (Chestnut Honey)
- 1 Teaspoon Ground Cinnamon
- Dash of Nutmeg & Cloves
Squash Cake:
- 1 Squash (About 1 1/2 to 2 Pounds)
- 1 Cup Toasted Walnuts, Coarsely Chopped
- 3 Eggs
- 1 3/4 Cup Sugar
- 1 Cup Unsalted Butter, Softened
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Ground Nutmeg, Ginger & Salt
Instructions
- Prepare the Squash: Cut squash in half, remove seeds, roast cut side down at 400°F until fork tender.
- Puree Squash: Allow to cool, scoop out flesh, puree in food processor until smooth.
- Drain Excess Liquid: Place pureed squash in a sieve over a bowl in the refrigerator for a couple of hours.
- Measure Squash: Measure out 2 cups for the cake.
- Preheat Oven: Preheat oven to 350°F, grease a 13 x 9 inch baking pan.
- Prepare Batter: Beat sugar and butter, add eggs one at a time, then vanilla. Mix in dry ingredients and squash alternately.
- Add Nuts: Fold in chopped walnuts, pour batter into pan, and bake for 30-35 minutes.
- Cool Cake: Allow cake to cool to room temperature.
- Make Icing: Beat cream cheese, butter, honey, and spices until smooth.
- Ice Cake: Spread icing on cooled cake and serve.
Notes
- You can substitute different nuts for walnuts, like pecans or almonds.
- Feel free to adjust the spices in the cake to suit your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg