Butternut Squash Cake

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

Butternut Squash ’ems

Ingredients

1/2 medium butternut squash

1 apple grated

2 handfuls of raisins or sultanas

1 egg

150ml olive oil (vegetable oil can be used instead)

100g sugar

275g flour

1tsp baking powder

2 tsp ground nutmeg or cinnamon

75g of coconut

Method

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

tip all of the dry ingredients
into a large mixing bowl and pour in the wet ingredients
and all of the fruit
mix well but don’t over mix

place either into your greased loaf tin or into paper cake cases

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!)

REMEMBER

link your veggie filled cake recipes in this months

I LOVE CAKE linky HERE