Taste of Home
Winter Squash Squares
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 4 dozen.
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
Ingredients
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2 cups all-purpose flour
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2 cups sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
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4 large eggs, beaten
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2 cups mashed cooked winter squash
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1 cup canola oil
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CREAM CHEESE FROSTING:
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3 ounces cream cheese, softened
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
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6 tablespoons butter, softened
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1 tablespoon milk
Directions
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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 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
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2.
Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.
Nutrition Facts
1 each: 140 calories, 7g fat (2g saturated fat), 24mg cholesterol, 75mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 1g protein.
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