Print
Butternut Squash Cake
Added on February 7th, 2008
Butternut Squash Cake
Makes
--
Prep time
--
Cook time
--
Favorited: 0
Viewed: 607
Kind of like Pumpkin Cake, but made from scratch rather than a mix. http://forums.somethingawful.com/showthread.php?threadid=2760905

Ingredients

Directions

  • Put some water on to boil.
  • Preheat your oven to 350°F.
  • Take the skin off the squash. Start cutting up your squash into chunks for easier cooking.
  • Keep going until you reach the bulbous seed pocket. Chop the pocket in half to reveal the seeds.
  • Use your Super Ultra Magical Seed Remover Wand® and remove the seeds.
  • Oh, what's that? You don't have a Super Ultra Magical Seed Remover Wand®? Well, I'm sorry to hear that, but fear not, my good goon, you can use its more primitive prototype, also known as a spoon.
  • Once you have everything chopped up,
  • dump them in the pot and let them boil for approximately 15 to 25 minutes,
  • or until fork tender.
  • While the chunks boil, get the rest of the ingredients measured out. They're in order left-right top-bottom according to the ingredient list up top. Please note that I like to pretend I eat healthy so I replaced 1/2 cup flour with 1/2 cup whole wheat flour.
  • Mix the dry crap together.
  • Grease and flour your favorite 9x13.
  • When your squash is ready, drain the chunks carefully...
  • ... and mash the chunks up so that you have approximately two cups' worth of squash. Got leftovers? Put them aside and you'll see why later.
  • Mix the squash, eggs, and dry mixture together until it resembles chunky baby food. Pour into your floured pan.
  • Pop the pan into the oven for approximately 45 minutes...
  • ... or until random wooden or metal instrument inserted in the middle comes out clean.
  • Let the cake cool and either frost it or enjoy it naked. Bon appétit!