Winter Squash Squares Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 140
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 24 mg
  • Sodium:
  • 75 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g


Fudge-Nut Oatmeal Bars

Writes Kim Stoller of Smithville, Ohio, "When I make these bars for lunches and snacks, they're gone in a jiffy!" View this recipe »


 

Preparing Squash

Wash squash, then pat dry with paper towels. Use a sharp knife to cut in half and scrape out seeds and fibrous... Read more »


Winter Squash Squares

Country Woman

Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner. Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren. -Shirley Murphy, Jacksonville, Illinois

SERVINGS: 48

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 25 min. + cooling

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 eggs, beaten
  • 2 cups mashed cooked winter squash
  • 1 cup vegetable oil
  • CREAM CHEESE FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter or margarine, softened
  • 1 tablespoon milk

Directions:

In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25 to 30 minutes or until bars test done. Cool on a wire rack.
    Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares. Yield: 4 dozen.


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