Winter Squash Squares Recipe
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 YIELD:48 servings
- 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
- 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.
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.
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