Winter Squash Squares

I love this yummy cake...and I love that I can use some of my winter (butternut) squash to make it. 

This recipe is very similar to my pumpkin sheet cake!  

It's just such a great way to use up squash and get those nutrients into your family 'in disguise'.  

I HAVE ALWAYS LOVED BEING SNEAKY LIKE THAT! 

This makes a wonderful company dessert to serve. Can't ever go wrong using cream cheese frosting either!  It is a light covering of frosting, not thick, but perfect. 

(I thought this recipe was good enough to be put in my cookbook - page 81 if you have it. I've adapted it just a tad from the printed recipe)

W-W-W-Wonderful Winter Squash Squares!  I double dog dare you to try this. 

WINTER SQUASH SQUARES 

2 c. all purpose flour

2 c. sugar

(I use 1-1/2 c.....1/2 xylitol)

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/8 tsp. salt

4 eggs beaten

(I use 2 eggs and 4 egg whites) 

2 c. mashed cooked winter squash (butternut)

1/2 c. oil

1/2 c. applesauce

Frosting:

4 ozs. cream cheese, softened

5 Tb. butter or margarine, softened

2 c. powdered sugar

1 tsp. vanilla extract

1 Tb. milk

1/2 tsp. pumpkin pie spice, optional

Preheat oven to 350.  Grease 10" X 15" X 1" baking pan. 

In large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.  Stir in eggs, squash, oil and applesauce; mix well.  Pour into prepared pan. Bake 25 - 30 minutes or until bars test done.  Cool on a wire rack. 

Frosting: 

Beat together cream cheese and butter until smooth.  Add powdered sugar, vanilla and milk; stir until smooth.  Frost cooled cake.  Sprinkle with nuts if desired. Cut into squares. 

Yield: 3 - 4 dozen 

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Also - here's a link for my yummy Butternut Squash Quick Bread


Linked to Thursday's Treasures
                Melt in your Mouth Monday
                 Gooseberry Patch - Harvest Favorites
Meal Plan Monday
Full Plate Thursday
Weekend Potluck