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

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 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

Reviews for Winter Squash Squares

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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MY REVIEW
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
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
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!"

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