I often end up with left over vegetables and try to think up ways of using them up in recipes. So recently I had a butternut squash left and I used half in a hidden veggie pasta sauce and decided to use up the remainder in some fruit cakes. After all, if cakes con count towards your 5 -a -day then I am all for it – any excuse to make and eat cakes I say!
This recipe is really for a loaf cake but because Burton likes to eat cup cakes I have served the batter in cake cases – you can obviously use whichever serving method you prefer.
Hence I call these mini Butternut Squash Cakes
I roasted the squash in a little olive oil and some nutmeg, but you could just grate the flesh that you need when it is raw as you would carrots if that were easier for you.
I then blended it into a textured paste/puree
In a small bowl beat the egg and olive oil together
and bake in the oven for :
about an hour or until a knife comes out clean (loaf cake version)
20 minutes ish for the little cakes
being like a fruit cake if you make them into individual squash ’ems they are more pudding like than light and airy cakes but they taste deeeelicious and Burton enjoyed them too (shock horror!)
Thank you xx