Photo: Jean Allsopp
Yield
Makes 8 to 12 servings

How to Make It

Step 1

Preheat oven to 400°. Scoop out squash seeds; discard or reserve for another use. Place squash, cut-side down, on a baking sheet coated with cooking spray. Bake 40 minutes or until squash is tender. When cool enough to handle, scoop out pulp. Process squash pulp in a food processor until smooth. Turn oven down to 375°. Coat a 13- x 9-inch baking pan with cooking spray, and line with parchment paper.

Step 2

Combine flour and next 7 ingredients in a medium bowl. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add eggs; beat 1 minute. Add tamarind nectar and 1 1/3 cups butternut squash puree; beat until smooth. Add flour mixture, beating until combined. Pour batter into prepared pan, and bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.

Step 3

While cake is baking, prepare Mango Compote. Beat yogurt and powdered sugar with an electric mixer until creamy.

Step 4

Cut cake into squares. Cut each square into two triangles, and top with yogurt sauce. Serve with Mango Compote with Cilantro-Mint Syrup.

Ratings & Reviews

jaytriedandtrue's Review

jaytriedandtrue
December 05, 2012
N/A

jjakmides's Review

BeadGirl
January 17, 2011
Fantastic! You definitely don't need more than one squash to get the amount for this recipe though, no idea why it calls for two large... I had a TON leftover. The cake was delicious though. Didn't use the sauce, just served it with vanilla ice cream and it was excellent.

BeadGirl's Review

jjakmides
November 03, 2010
I really, really liked this cake. It was moist and not too sweet, with a wonderful texture. Wasn't crazy about the "glaze" of yogurt and powdered sugar though, thought it was a little sour tasting. Did not make the compote, will definitely try that next time!