Butternut Squash Cake

Someone needs to revoke my Costco membership ASAP. Is it just me, or does anyone else lose any/all common sense as you wander the aisles looking at products you never knew you needed?

Case in point: the fresh vegetable section. I can not resist the containers of peeled, cubed butternut squash.



However, after eating it for a week straight, (and surprisingly, not turning orange) I am tempted to do something a little different with it.

And dressing it in drag is not an option.

So instead, we have cake. For breakfast.

Hey, if Bill Cosby can do, and convince you that it’s healthy, so can I.


Butternut Squash Cake  – adapted from the pastry affair
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups butternut squash puree
2 tsp. orange zest
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 degrees F. Grease a 12 cup bundt pan and set aside.

In a large mixing bowl, beat together the eggs, sugar, oil, squash, orange zest, and vanilla until well mixed. Mix in the flour, baking powder, baking soda and cinnamon until smooth.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.


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