Butternut Squash Coffee Cake

In the previous post ” Homemade Almond Milk” I found inspiration on “pastryaffair.com” website.  I decided to give it one more try after making the successful Almond milk ;). This time my inspiration was for a dessert: “Pumpkin Espresso Bundt Cake”.

I guess it was another success if I consider that my daughter who does not eat pumpkin or butternut squash ate several slices and even she said ” really is this a pumpkin cake ?”  She just loved it 🙂

Ingredients 

For the  Cake

  • puree from 1/2 of a large butternut squash
  • 4  eggs
  • 3/4 cup grape seed oil
  • 3/4 cup brown sugar
  • 1 tablespoon bourbon
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon

 For Coffee Filling 

  • 1/2 cup brown sugar
  • 1 tablespoon hazelnut instant coffee NESCAFE
  • 1/2 teaspoon ground cinnamon
  • 1 cup semisweet chocolate bites

Preheat oven to 350 degrees F. Lined a backing sheet with backing paper.

Wash and cut the butternut squash in pieces. Place the pieces on a backing sheet and bake them for about 30 minutes. I like to cut the squash in pieces as I always like to enjoy a few pieces. Yummy 😉 Of course you don’t have to do this, you can cut the butternut squash in  in half or quarters if it’s too large and bake it. Let the squash coll it down before using it in the cake.

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For the cake, in a large bowl beat together the squash, eggs, oil, brown sugar,  and bourbon. In another  bowl mix together the two flours, baking powder and cinnamon . Add the flour mixture to the squash mixture and mix well until all ingredients are combined.  Set aside.

For the espresso filling, whisk together the brown sugar, cinnamon, and instant coffee. Set aside.

In a prepared baking pan, add half of the cake batter. Sprinkle half of the coffee filling and add the chocolate bite. Press lightly just to be sure the bite are sticking to the batter. Spoon in the other half of the squash batter and even it with a spatula. Sprinkle the coffee filling  left.

Bake for about 40 to 45 minutes depending on the oven. check the center of the cake with a toothpick; if it’s coming pit clean the cake is ready. Let it cool in the pan for about 15 minutes before transferring to a cooling rack. Cut it in small pieces and enjoy it.

I know I have 😉

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Butternut Squash day: soup and oven roasted ;)

 

Butternut squash: soup or oven roasted, the perfect options to warm you up on cold days to come. I recommend you make this again, and again, and again. It is simply delicious!

Ingredients ( 4-6 servings )

  • 1 squash
  • 2 carrots
  • 1/2 of root celery ( optional )
  • 1 parsnip
  • 4 white potatoes
  • 1 onion
  • salt and pepper
  • extra virgin olive oil

Peel, wash and cut all the vegetables in small cubes except the onion which I just cut it in half. Bring a large pot of water to a boil. Add the veggies. Season with salt. Add 2 -3 tbsp of olive oil  and 2 bay leaves.

Simmer until the veggies are well done ( about 30 minutes ). Remove the bay leaves.

Place the vegetables in the blander. Add a cup of vegetable stock and puree them on smooth level until creamy. Add more stock until you get the desired consistency.

Enjoy 🙂

With the vegetables stock that was left, I made a brown rice hair pasta soup.

Ingredients for the oven vegetables( 6-8 servings ) 

  • 1 squash
  • 2 large zucchini
  • 1 large eggplant

Wash the squash, zucchini and eggplant. Peel the squash. Discharge the ends. Cut all the veggies in cubes, not very small; maybe about 1 inch cubs.

Place the vegetables in a large bowl. Season with extra virgin olive oil, salt and black  pepper and dried oregano ( optional ).

Place the vegetables in a tray and bake them for about 15-20 minutes in a preheated oven at 350 F.

 

If you like the butternut squash the same way I do I am sure you will enjoy a  butternut squash day as much as I did 😉

Bone Appetite !