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Winter Squash Squares

 Winter Squash Squares
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
48 ServingsPrep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached 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.

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Winter Squash Squares (continued)

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.