Gourd-eous Winter Squash
Winter squash are relatively easy to grow. Start them from seed in spring or late summer to harvest during the cooler months.
Easy
45 MIN
This dessert, with a flavor similar to spice cake, is a great way to use any leftover butternut squash. Roast the seeds and use as a garnish or eat as a snack.
Ingredients
- 1 cup butternut squash puree*
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Roasted butternut squash seeds and pomegranate arils (seeds), for garnish
For Icing
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 2 tablespoons strong espresso
- 2 tablespoons milk or heavy whipping cream
- 4 to 6 cups powdered sugar (or more/less to achieve desired consistency)
Instructions
To make cupcakes: Preheat oven to 350°. Line baking pan with 12 cupcake liners. In a medium bowl, stir together butternut squash puree, butter, sugar, milk and vanilla. Sift together flour, baking soda, baking powder, salt and spices. Gently whisk the flour mixture into butternut squash mixture until just combined. Be sure not to overmix. Fillbaking pan cups about 2/3 full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.
To make icing: Using an electric mixer, cream together cream cheese, butter, espresso and milk until smooth and well-combined. Gradually add in powdered sugar, 1/2 cup at a time, mixing well until it’s all incorporated.Add just enough powdered sugar to get the consistency you desire. Use a pastry bag to pipe the icing onto the cupcakes or spread it on with a knife. Garnish with roasted butternut squash seeds and pomegranate arils. Serve immediately or refrigerate until ready to serve.
* To make butternut squash puree, blend or mash baked squash until smooth.
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