The birds are singing, the sky is vibrantly blue, snow is still blanketing the ground but the sun is out. The calendar says spring is 20 days away. Soon little crocus petals will be sprouting out of the cold cracked soil. But in the mean time, let’s just enjoy winter squash.
Butternut squash can really be swapped for pumpkin in most recipes and it has more vitamin A than pumpkin. To begin, you should have about a cup of mashed or pureed butternut squash. I like to slice a fresh heavy squash lengthwise, scrape out the seeds and roast on a baking sheet, cut side down until soft, about 45 minutes at 350 degrees F. Scrape the flesh out once it has cooled and mash with a fork.
Assemble your ingredients.
Appreciate the beauty in everyday things…
…even in the messes made.
Once the batter is in place, go ahead and blanket it with streusel.
After the cake has cooled, slice into twelve pieces and notice the flecks of spice and orange butternut strewn throughout.
Butternut Squash Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 2 eggs
- 1/2 cup canola oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup mashed butternut squash
- 1/4 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Preheat oven to 350 degrees F. Grease a 9 inch square pan. Combine all topping ingredients and using a pastry blender or your fingers, mix until crumbly. Combine flour, baking powder, baking soda, spices and salt in a bowl. In another bowl, whisk eggs, oil, brown sugar, buttermilk and vanilla until combined. Add butternut squash and mix until well combined. Add the dry ingredients to the wet and stir until all flour is incorporated. Pour into prepared pan. Sprinkle topping over the top and bake for 35-40 minutes until browned and fragrant. Let cool on a wire rack before slicing.