Thanks for joining Sarah and me for Meatless Monday today. I start looking for fun and different Thanksgiving and holiday ideas as soon as I feel the first chill in the air. I saw a butternut squash cake on Kitchen Stories and decided to put my own spin on it. That’s how this Cranberry Butternut Squash Bundt Cake came about.
Cranberry Butternut Squash Bundt Cake
When you think of bundt cake, you don’t normally think butternut squash. But don’t let that deter you from stepping out of your dessert comfort zone and giving this unique treat a try. Yes, it really does contain roasted butternut squash. So if you find yourself with a bunch of extra squash left over, think cake.
Roasted, puréed Butternut squash is mixed into a pretty traditional cake batter. I added a splash of maple syrup and some allspice to give this dessert a fall feel. Dried cranberries give a nice pop of color of tang when baked with the bundt cake. The final product is not super sweet which for me would be a welcome addition to Thanksgiving. Sometimes, there is just too much sweetness in traditional pies for me.
This Cranberry Butternut Squash Bundt Cake is still very dessert like with it’s drizzle of cranberry lemon glaze. With just enough sweetness to make it feel like a treat but not a sugar over kill. A great addition to an office holiday pot luck, family brunch or holiday centerpiece. This fun and different dessert is worth a try. You may even be able to trick some “non squash eaters” in your family into tasting it.
So tell me-have you started thinking about your Thanksgiving or holiday meals? Would you give this Cranberry Butternut Squash Bundt Cake a try? Do you use veggies in your desserts?
- 16 oz butternut squash
- 3 eggs
- 1/2 C sugar
- 1/4 C pure maple syrup
- 1/3 C vegetable oil
- 1 Tsp Vanilla extract
- 1 Tsp all spice
- 1 3/4 C flour
- 2 Tsp baking powder
- 1/2 C dried cranberries
- For lemon glaze:
- juice of 1/2 lemon
- 1/2 C confectioners sugar
- 1/4 C canned cranberries or left over cranberry sauce
- preheat oven 350
- bake squash for 20 min (with olive oil) until soft
- mash with a fork or purée
- Meanwhile in a mixing bowl
- whisk eggs and sugar for 2 min
- add oil, vanilla, all spice, dash of salt
- Add squash and mix well
- add flour to combine
- Grease bundt pan and lightly flour
- pour batter into pan
- sprinkle on cranberries
- bake 30 min
- allow to cool before removing from pan
- mix glaze:
- combine confectioners sugar, lemon juice
- drizzle onto cake
- add cranberry sauce to finish