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Winter Squash Squares Recipe
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Winter Squash Squares Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 48 servings

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

Nutritional Facts

1 each: 140 calories, 7g fat (2g saturated fat), 24mg cholesterol, 75mg sodium, 18g carbohydrate (13g sugars, trace fiber), 1g protein

Directions

  1. 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.
  2. 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.
Originally published as Winter Squash Squares in Country Woman July/August 1992, p31


Reviews for Winter Squash Squares

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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MY REVIEW
tlampson
Reviewed Nov. 26, 2015

"My mom has been making these squash squares out of the hardback cookbook for about 20 years. Since I have been moved out, about 7 years I have been making them as well. It's an amazing traditional dessert in our houses!"

MY REVIEW
smagal
Reviewed Mar. 31, 2015

"Good, very moist and cake like. I brought this to church and got lots of compliments. I baked mine in a cake pan for about 45 minutes and used butternut squash."

MY REVIEW
JDSteinmetz
Reviewed Sep. 26, 2013

"Very good!!"

MY REVIEW
twodogs16
Reviewed Nov. 27, 2012

"I made this as a cake. Really good"

MY REVIEW
JTayFil
Reviewed Sep. 5, 2012

"These were out of this world! I used butternut squash. Wonderful flavor; very moist and not too sweet. I used only 3/4 cup of oil and I baked them in a 9x13 baking dish for about 45 minutes. I don't like cream cheese frosting so I made a cinnamon vanilla powdered sugar glaze and drizzled on top. My family loved it!! Can't wait to make it again!"

MY REVIEW
2124arizona
Reviewed Oct. 27, 2011

"These are so flavorful and moist.

They are so good and moist. I've shared them with neighbors. People are surprised when I tell them what is in them. I use butternut squash to make them."

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