I guess I’ve dragged my feet long enough on fall baking. I miss fresh tomatoes, basil, cucumbers & zucchini already. And warmth, I miss warmth. I’ve already seen the first flurries of snow here in MI and I am not impressed.I do love fall squash though. A new phenomenon for me and now that I love it, I love it all the way. I’m mostly an all or nothing sort of girl in the food department.
I’ve been roasting squash, stuffing squash and using spaghetti squash as a pasta substitute with meatballs. I’ve even made my own pumpkin puree for the freezer. My favorite squash includes Kabocha, Delicata, Carnival & Buttercup. I prefer my squash not be too watery. (I roasted a Blue Hubbard with wet results. Thumbs down.)
I had a fresh-from-the-field Buttercup hook up this fall and have eaten more than my fair share in the past couple of month. So why not roast & puree some? It’s a perfect substitute for all the pumpkin that gets thrown at us this time of year. Don’t get me wrong, I like pumpkin in baked goods. In moderation. I am not a pumpkin pie lover or a PSL lover and I am not running out to buy pumpkin spice Oreos or M&Ms. Give me a nice pumpkin bread or muffin.
Not to worry if you are a pumpkin spice lover. I’ve got a crazy good pumpkin spice recipe to share with you later this month. Thanksgiving dinner worthy.
It’s not hard to make the squash puree. Here’s what I do: Cut the squash in half and scoop out the guts & seeds. Place the squash cut side down in a pan and bake at 350 degrees for 30-45 minutes or until a sharp paring knife skewers the skin easily. Take out of oven and allow to cool for a while until you can comfortably handle the squash. About 30 minutes. Scoop the flesh of the squash into a food processor or blender and process until it is silky and smooth. Measure out 1 1/2 cups for the pound cake recipe. This will make more than you need for the recipe but it freezes very well. I measured the rest of mine out a couple of cups at a time and sealed it into freezer ziploc bags.
Now you can make butternut pound cake whenever the mood strikes you!
Buttercup Squash Pound Cake
1 cup butter
2 cups sugar
1 1/2 cups squash puree (Or use canned pumpkin if you prefer)
2 tsp vanilla
1/2 cup milk
3 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
(to prepare squash puree, cut a buttercup squash in half and scoop out the seeds. Place squash halves face down in a pan and bake at 350 degrees until the squash is very soft when pierced with a fork. Remove from oven and allow to cool completely. Scoop the cooked flesh of the squash out of the shell and puree. Measure out 1 1/2 cups for the recipe and set aside. Freeze the remaining puree to use for future recipes.)
Grease 2 loaf pans and set aside. Preheat oven to 350 degrees.
In the bowl of a stand mixer cream together the butter and sugar. Add the eggs, squash, vanilla & milk. Mix to combine. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg. Mix until the batter comes together. Divide batter evenly into prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool for 30 minutes and then remove from pans and pour glaze over the cake.
2 cups powdered sugar
1/4 cup milk
1/2 tsp cinnamon
Mix all ingredients together and pour evenly over the 2 slightly cooled cakes.