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

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, Squash and Root Vegetables au Gratin

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Pumpkin, Squash and Root Vegetables au Gratin

Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.
Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.

Chocolate Pumpkin Breakfast Smoothie

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Chocolate Pumpkin Breakfast Smoothie

Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.
Ingredients
  • Pumpkin purée
  • 1 cup coffee
  • 1/3 cup Milk
  • 1 scoop chocolate protein powder
  • nutmeg
Instructions
  1. Pour unsweetened pumpkin purée into ice cube trays and freeze overnight.
  2. In the morning, brew a cup of double-strength coffee and let cool before adding to a blender with 1/3 cup of milk, a scoop of chocolate protein powder, three or four frozen pumpkin cubes and a dash of nutmeg.
  3. Blend until smooth.