Butternut Squash Cake

Vegetable cake is all the rage these days isn't it? But other than a classic carrot cake I've never really given the concept much thought. So when I had the end of a butternut squash crying out to be used in the fridge, I thought it was high time I joined the party.

Vegetable cake wasn't the only bandwagon I jumped on this week though, no way. Browned butter. Something else you can't browse pinterest without hitting on every other pin. People rave about the stuff, actually rave. You must have seen it. So I embraced all of the current trends, and decided to top my butternut squash cake with browned butter frosting. 

After browsing for a suitable recipe, I came up with a lot of cup measurements, too much butter and lots of bundt tins (something I don't own). I did notice though, that a lot of the recipes were similar to the one I use for banana bread. Sort of. I then got fed up, and basically winged it. Incredibly, I struck lucky! It worked! So I absolutely have to share it with you.

It's perfectly Autumnal, in both taste and looks (orange cake!). If you give it a try, please let me know how you get on.

Butternut Squash Cake

220g Roasted Butternut Squash
150g Melted Butter
150g Caster Sugar
3 Eggs
200g Self Raising Flour
1tsp Ginger

Browned Butter Glaze

40g Butter, Brownes
90g Icing Sugar


1. Preheat your oven to 200°C. Peel and chop your butternut squash and roast for 20 minutes. As you can see by the picture, mine was slightly crisp around the edges, and I was worried about how that would taste in the cake, and what that would do to the texture, but it was fine. Obviously, if you can avoid burning it, do, but I'm still adjusting to my new oven. 

2. Once the squash has cooled, mash into a relatively smooth paste, and then add the melted butter.

3. Add the caster sugar, followed by the eggs one at a time, and finally the flour and the ginger.

4. Pour into a prepared loaf tin and bake at 180°C for 40 minutes, or until a skewer comes out clean. Leave to cool completely.

5. Brown your butter by slowly heating it in a saucepan over a low heat. It will melt, then it will bubble, and then it will start to turn darker. You want it a pale brown - if it gets too dark it will taste bitter.

6. Leave the butter to cool for five minutes, then sieve the icing sugar in and mix well. It should be thick but pourable. If it's too thin, add some more icing sugar a little a time. If it's too thick, a splash of milk. 

7. Put into a sealed piping bag, then snip the smallest bit of bag away and drizzle over the loaf.