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Winter Squash Squares Recipe
Winter Squash Squares Recipe photo by Taste of Home

Winter Squash Squares Recipe

Publisher Photo
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 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.

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

Nutritional 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.

Reviews for Winter Squash Squares

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 26, 2013

Very good!!

MY REVIEW
Reviewed Nov. 27, 2012

I made this as a cake. Really good

MY REVIEW
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
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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