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Winter Squash Squares Recipe

Photo by: Taste of Home

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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

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48 Servings
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 canola oil
CREAM CHEESE FROSTING:
1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
6 tablespoons butter, softened
1 tablespoon milk

Directions

In a 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 25-30 minutes or until a toothpick comes out clean. 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.

Nutrition Facts: 1 serving (1 each) equals 140 calories, 7 g fat (2 g saturated fat), 24 mg cholesterol, 75 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Winter Squash Squares published in Country Woman July/August 1992, p31