Squash Cake

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Squash Cake

Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Stuffed Buttercup Squash

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Stuffed Buttercup Squash

Ingredients
  • 1 tsp black pepper
  • 1 med onion
  • dried red peppers
  • 2 Eggs beaten
  • 2 tsp butter
  • 1/4 cup wheat germ
  • 1 lb ground steak
  • 1 clove garlic
  • 1 tomato
  • Parmesan cheese
  • celery flakes
  • 1 cup Colby cheese grated
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Bake, cut side down, for 45 minutes.
  4. Meanwhile, saute in butter, the onion, garlic, and dried peppers. Brown ground steak.
  5. Mix together eggs, cheeses, wheat germ, pepper, and celery flakes.
  6. Stuff squash with mixture and bake an additional 20 minutes or until done.
Ingredients
  • 1 tsp black pepper
  • 1 med onion
  • dried red peppers
  • 2 Eggs beaten
  • 2 tsp butter
  • 1/4 cup wheat germ
  • 1 lb ground steak
  • 1 clove garlic
  • 1 tomato
  • Parmesan cheese
  • celery flakes
  • 1 cup Colby cheese grated
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half and scoop out seeds.
  3. Bake, cut side down, for 45 minutes.
  4. Meanwhile, saute in butter, the onion, garlic, and dried peppers. Brown ground steak.
  5. Mix together eggs, cheeses, wheat germ, pepper, and celery flakes.
  6. Stuff squash with mixture and bake an additional 20 minutes or until done.

Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.

Pumpkin Pie

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Pumpkin Pie

Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.
Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.