This chocolate chunk butternut squash cake is bursting with autumnal flavour and is a great way to use up leftover squash!
I really love autumn. The crunch of the leaves underfoot, the colours on the trees and the cool breeze that whispers impending winter.
I also love pumpkins, squash and all the winter veg. Squash is really lovely in cake. It adds that glorious orange colour, a subtly sweet flavour and a few extra vitamins and nutrients. It’s still cake mind, don’t go eating it like it’s a salad. 😉
Instead of making this into a layer cake and slathering it in icing, I’ve baked it as a traycake, or bars, so you can enjoy small bites of it. It’s a perfect sweet treat with a cup of tea or coffee to ward off the autumn chill.
I’m still trying not to have the heating on too much, so I snacked on this squash cake while wrapped in my favourite throw blanket with my hands warming on a steaming hot mug of decaf. I’m trying to take more mindful moments in the day, rather than eating at my computer or scrolling through my mobile every moment I get. I need to slow down. Smell autumn’s withering roses.
- 250g (1 ¼ cups) peeled and deseeded butternut squash, cubed
- 175g (¾ cup) unsalted butter, softened
- 125g (⅔ cup) granulated sugar
- 2 large free-range eggs
- 2 tsp vanilla
- 175g (1 ½ cups) plain (all purpose) flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 100g (3.5oz/ ½ cup) milk chocolate, chopped
- Preheat oven to 180C/350F. Lightly grease and line an 8x8 inch baking pan
- Steam the butternut squash over a pan of simmering water until soft. Drain well and puree with a hand blender, potato masher or food processor. Set aside to cool slightly.
- In a large bowl or stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat each one in well. Add the vanilla and cooled squash puree and combine.
- Sift in the flour, baking powder, spices and salt and gently mix. Fold in the chocolate.
- Spread the mixture evenly into the baking tray and bake for 35-40 minutes or until an inserted skewer comes out clean. Allow to cool in the pan and then turn out and cut into squares.
I made this recipe using a Jamie Oliver Bakeware loose-bottomed square baking pan. I have a few items from the range and they’re all great quality, work perfectly and are a lovely pale blue colour.
I like that this square tin has high sides and a loose bottom – making it easy to use. It’s perfect for cakes, brownies and fruitcakes. You can find the range in major department stores and online.
Check out my other recipes using Jamie Oliver Bakeware:
Disclosure: This recipe for Chocolate Chunk Butternut Squash Cake was commissioned by Jamie Oliver Bakeware. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle.