I'm making squash cake

[Cool Foot Luke]

It's in the oven and should be out in 20 minutes. I did not realize how easy it was to roast squash.

My co-workers are soooo lucky...

[diablita]

yes they are.  but what is this squash cake you speak of?

[cgraz]

Yes, what's a squash cake? Very curious!

[merigayle]

Squash cake? interesting.

[Schrödinger’s Bat]

Recipe. I'm very curious.

[Cool Foot Luke]

Basically, I added 2 cups of roasted butternut squash to the wet ingredients for a standard cake. It tastes somewhat like Applesauce Spice Cake, whose spices are cinnamon, nutmeg, cloves, cardamom, and a bit of black pepper.

Of course, I ran out of AP flour and used 2/3 whole wheat, so along with the squash and my usual habit of cutting the sugar, it's practically health food...

[cgraz]

Adding squash to an applesauce spice type of cake sounds like it would be delish. How did it come out? Are the COW's giving it a thumbs up? And did you tell them it's healthy?

[Run Amok]

Yummy! You can use roasted squash in place of oil in a lot of recipes. You can also use it in place of pumpkin (sweet potato works well too).

[Cool Foot Luke]

It's good. People like it. They know about the squash, but not about the WW flour.

I've made better cakes.

As is, maybe 6.5 out of 10.

The recipe called for butter, but after a first pass I'd make it with oil. It has plenty of flavor on its own, so I'd prefer the moisture of the oil.

Whole wheat flour is OK, but AP flour would be tastier.

Those two tweaks on their own would take it past 8.

Toast some walnuts and add them and add cream cheese frosting and we're REALLY talking.

[merigayle]

Yum!

[diablita]

we'll be happy to taste test the next batch for you


good to know about the roasted squash.  I had no idea.

[cgraz]

Toast some walnuts and add them and add cream cheese frosting and we're REALLY talking.

Oh HELL yes.

Glad people liked it!

[Cool Foot Luke]

we'll be happy to taste test the next batch for you


good to know about the roasted squash.  I had no idea.

as a bonus, i have half of a butternut squash roasted and ready to go for whatever i may need it for. I'd been thinking about making a winter lasagna with butternut squash and kale in place of tomatoes and spinach, but the recipe exists only in my head at the moment

[diablita]

that would be perfect with a bechamel sauce w/ a hint of nutmeg and some roasted shitake mushrooms

[LilyLily]

that would be perfect with a bechamel sauce w/ a hint of nutmeg and some roasted shitake mushrooms

OMG.  I'm drooling.

[LilyLily]

Saw this and thought of you, Luke.  Butternut and Kale quesadillas

http://thepioneerwoman.com/cooking/2013/01/butternut-squash-kale-quesadillas/

[cgraz]

Wow, those look so good!

[diablita]

yes they do!

[Cool Foot Luke]

So I used up the rest of the squash for dinner today. Cooked up a field roast sausage with some swiss chard and squash.

It was pretty good. When I stirred the squash in it somewhat resembled mashed sweet potatoes in texture and flavor. I checked the nutrition facts on sparkpeople and found that it was a nutritional rockstar of a meal. Go me! But then I realized that I'd eaten half of a butternut squash in one sitting!

I'll probably turn orange.

I also realized that swiss chard has an insane amount of sodium (though an equally insane amount of potassium). Who knew? I should probably not routinely eat it with field roasts! Maybe I'll use kale in the future.

I also picked up ANOTHER butternut squash to try the lasagna Wednesday

[ihop]

This thread makes me crave squash.  Yum!