Acorn Squash Cake

Southern Living
9 servings


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1/4 cup butter, softened
3/4 cup firmly packed light brown sugar
1 large egg
1 cup cooked, mashed acorn squash
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped pecans


Beat butter and sugar at medium speed with an electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.

Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed after each addition. Pour batter into a greased 9-inch square pan. Sprinkle with Streusel Topping.

Bake at 350° for 40 minutes. Cool cake in pan on a wire rack.

Created date

March 2004