Love hiding vegetables from your family?  I do! We’re used to using pureed pumpkin & sweet potato and grated zucchini everything at this time of year, why not use squash?

By using grated squash, buttermilk & vinegar this cake comes out so moist and flavorful!  Best part, you’ve hidden a large amount of squash from all the veggie naysayers!

Bon Apetit and Happy Thanksgiving!

BUTTERNUT SQUASH CAKE
½ cup unsalted butter, room temperature, plus more for greasing the pan
1¼ cup sugar                                                                                                             
½ cup vegetable oil
2 large eggs
1 tbsp. white vinegar
2 tsp. pure vanilla extract
3 cups unbleached all – purpose flour, plus more for dusting the pan
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¾ cup buttermilk or soured regular milk made with 1 tbsp. vinegar and enough milk to total ¾ cup
2 cups peeled and grated butternut squash

  • Preheat the oven to 325°f. Butter and flour a 10 cup bundt pan, be sure to tap out the excess flour, set aside
  • In a separate bowl put flour, baking soda, salt, cinnamon, ginger and nutmeg, set aside
  • In large bowl of stand mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy about 2 minutes
  • Add the oil and beat until well combined
  • Add the eggs one at a time, mixing well after each addition
  • Add the vinegar and vanilla and mix again, until just combined
  • Add half the flour mixture, until just combined (don’t over beat)
  • Add half the buttermilk, mix until just combined
  • Repeat with the remaining flour and buttermilk
  • Off the mixer fold in the squash until well combined
  • Transfer the batter to the prepared bundt pan and smooth out the top
  • Bake in the center of the oven for about 1 hour, or until a cake tester comes out clean
  • Allow cake to cool before removing from the pan to a cooling rack, when completely cooled transfer to a plate