Undercover Squash

I have family who would not touch a butternut squash to save their soul...but there is ways to sneak the yummyness (is that even a word??) into your holiday menu.

I found this spice cake some time ago and love the flavors.

Butternut Squash Spice Cake

1 cup pureed cooked butternut squash**

1/2 cup butter

1 cup firmly packed brown sugar

2 eggs

2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/2 cup buttermilk***

1/2 cup chopped nuts

1/2 cup golden raisins

confectioner's sugar

Sift together flour, baking soda, powder, salt and spices into a bowl, set aside.

In a separate bowl, cream together butter and brown sugar; add eggs - beat well. Add squash.

Stir in the sifted dry ingredients to make a smooth batter.

Add the buttermilk, nuts and raisins - mixed well.

Pour batter into a greased and floured bunt cake pan

Bake at 350 degrees for 40 to 50 minutes or until a cake tester comes out clean.

Allow to cool, dust with confectioners' sugar before serving.

** You can use frozen, thawed squash puree or to use fresh squash - split squash in half, clean out seeds. Place squash cut side down in a sided pan. Add enough water to cover bottom of pan. Bake at 375 degrees for 30 minutes. Drain water from pan and turn squash over, return to oven to bake 30 additional minutes or until squash is tender. Allow squash to cool - remove squash with a spoon or fork from squash skin.

***You can also use a buttermilk substitute:

Ingredients:

Milk (just under 1 cup)

1 tablespoon white vinegar or lemon juice

Add vinegar or lemon juice to a measuring cup, add milk up to the 1 cup line. Allow to sit for 5 minutes before using.

Enjoy!