Buttercup Squash Coffee Cake Recipes

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BUTTERCUP SQUASH COFFEE CAKE



Buttercup Squash Coffee Cake image

My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. -Mary Jones, Cumberland, Maine

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 27

CRUMB MIXTURE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter
CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 large eggs, room temperature
1 cup mashed cooked buttercup squash
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water

Steps:

  • In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan., Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan., Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

Nutrition Facts : Calories 351 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 260mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

ROASTED BUTTERCUP SQUASH



Roasted Buttercup Squash image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE



Orange, Poppy Seed, and Butternut Squash Coffee Cake image

I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 23

½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
  • Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
  • Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
  • Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g

BUTTERNUT SQUASH CUPCAKES



Butternut Squash Cupcakes image

Here's a great way to use some leftover squash-sneak it into these moist and delicious cupcakes, and your family will never know the difference!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 18

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 cup mashed cooked butternut squash
2 teaspoons vanilla
1/2 cup milk
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans
6 cups powdered sugar
2/3 cup butter or margarine, softened
3 teaspoons vanilla
1 tablespoon rum or 1 teaspoon rum extract plus 2 teaspoons milk
4 to 5 tablespoons milk
Chopped dried cranberries, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in squash and 2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1/2 cup milk, about half at a time, beating just until blended. Stir in 1/2 cup cranberries and the pecans.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In medium bowl, beat powdered sugar and 2/3 cup butter with electric mixer on low speed. Stir in 3 teaspoons vanilla, the rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes; garnish with chopped cranberries.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 42 g, TransFat 1/2 g

BUTTERNUT SQUASH CAKE



Butternut Squash Cake image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 19

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g

CURRIED BAKED BUTTERCUP SQUASH



Curried Baked Buttercup Squash image

Easy winter side dish. I enjoy the pleasant slightly sweet true squash taste of buttercup, but any other winter squash can be substituted. The curry can be omitted and replace with your favorite spices, or brown sugar. Other winter squash can be substituted.

Provided by Chandra M

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 3

1 medium buttercup squash
2 tablespoons butter
1 teaspoon curry powder

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half and scrape out the seeds & pulp.
  • Place squash cut side down on an aluminum foil lined rimmed baking pan.
  • Bake for 30 minutes.
  • Remove squash from oven and turn over.
  • Put half of the butter and spices in each squash half.
  • Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
  • Serve.
  • (I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate).

Nutrition Facts : Calories 105.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.2

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Top Asked Questions

How to bake squash and squash cake?
Using a spatula, stir in the squash. Spoon half of the batter into the cake pan and sprinkle with half of the streusel. Repeat with the remaining batter and streusel. Bake for 1 hour 10 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run the blade of a knife between the cake and the pan.
What is the best way to cook butternut squash?
For 1 1/2 cups of coarsely mashed cooked squash, roast a small butternut squash, cut in half and seeded, cut side down, at 375°F (190°C) for about 45 minutes or until tender.
How many calories are in a cup of coffee cake?
Cool for 10 minutes before removing sides of pan. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake. 1 piece: 351 calories, 14g fat (4g saturated fat), 43mg cholesterol, 260mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 5g protein.
How long does it take for a coffee cake to bake?
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

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