Butternut Squash Cake

Sorry the picture isn't great however I can't get another picture because all the cake is gone. I had my doubts if the kids would eat it but they ate one piece and kept coming back for more. This cake smelled delicious cooking and was simple and easy to make. Overall it was a winner in this house. I also think making a cream cheese frosting would be a great way to serve this cake. I found the recipe in the Land O Lakes harvest baking magazine.

1 cup all purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup peeled shredded butternut squash

3/4 cup firmly packed brown sugar

1/2 cup melted butter

1 egg

1 1/2 to 2 teaspoons ginger puree or finely grated fresh gingerroot (or 1/4 teaspoon ground ginger)

1 teaspoon vanilla

powdered sugar

Heat oven to 350 degrees. Grease bottom only of 8 inch square baking pan, set aside. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl; set aside.

Combine squash, brown sugar, butter, egg, ginger, and vanilla in large bowl. Beat at medium speed until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.

Spread batter into prepared pan. Bake for 23 to 27 minutes until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.