Time 2h20m Yield Serves 12 Number Of Ingredients 12 Steps:
Prepare the cake: Preheat oven to 350°F. Coat a 10-cup Bundt pan with baking spray. Stir together flour, baking powder, baking soda, and salt in a bowl. Place eggs, sugar, and oil in bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides as needed. Stir in squash, lemon zest, and juice. Gradually add flour mixture, beating on low speed until just combined, about 45 seconds. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Invert onto a wire rack; cool 1 hour. Prepare the glaze: Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake.
Time 1h25m Yield 8 serving(s) Number Of Ingredients 11 Steps:
At low speed, beat the squash, eggs, sugar and oil. In another bowl, beat flour, cinnamon, salt, baking soda and baking powder. Gradually mix together. When mixed, add raisins and walnuts. Put in tube pan. Bake at 350°F degrees for 1 hour.
Time 1h10m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Time 1h Yield 12 Number Of Ingredients 9 Steps:
Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
Time 2h Yield 15 Number Of Ingredients 19 Steps:
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
Yield 12 cupcakes Number Of Ingredients 10 Steps:
Preheat the oven to 350°F. Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray. Mix the squash, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you’re using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients. In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt. Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes. Cool and serve!
Time 1h10m Yield 1 cake Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Mix first 4 ingredients and beat well, then add sifted ingredients. Add squash. Fold in chopped nuts. Bake in greased tube pan at 350 degrees for about 1 hour or until done.
Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan. Sprinkle with flour, tapping out excess. Whisk together flour, salt, and baking powder in a medium bowl. Coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible. Spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool. Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. Add flour mixture, and beat until just combined. Use a flexible spatula to fold in the squash, pistachios, and fennel seeds. Spoon batter into prepared loaf pan. Bake 10 minutes, then reduce oven temperature to 350 degrees. Continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool on a wire rack 10 minutes before unmolding onto rack to cool completely.
