Kabocha Squash Cake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 336.2
  • Total Fat: 14.7 g
  • Cholesterol: 36.2 mg
  • Sodium: 44.6 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.8 g

View full nutritional breakdown of Kabocha Squash Cake calories by ingredient
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Sinfull little pumpkin muffins... but at least they have a real veggie in them! Sinfull little pumpkin muffins... but at least they have a real veggie in them!
Number of Servings: 6


    2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
    1 cup whole milk
    1.5 tsp vanilla extract

    Nonstick vegetable oil spray
    2/3 cup (packed) golden brown sugar
    6 tablespoons olive oil
    1/4 cup lager (mild-flavored beer)
    1 large egg
    3/4 cup all purpose flour
    1/2 teaspoon ground cinnamon
    1/4 teaspoon baking soda
    1/4 teaspoon salt


1. Combine squash milk, and vanilla in heavy small saucepan.
2. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes.
3. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.

1. Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray.
2. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use).
3. Add sugar, oil, beer, and egg to puree and beat to blend.
4. Sift flour, cinnamon, baking soda, and salt over; beat to blend.
5. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates.

Number of Servings: 6

Recipe submitted by SparkPeople user PAMELASUZANNE.

TAGS:  Desserts |

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