Butternut Squash Cake With Butter Rum Frosting Recipes

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
• In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
• Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
• Top with sour cream and pumpkin seeds before serving.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in squash and 2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1/2 cup milk, about half at a time, beating just until blended. Stir in 1/2 cup cranberries and the pecans.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat powdered sugar and 2/3 cup butter with electric mixer on low speed. Stir in 3 teaspoons vanilla, the rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes; garnish with chopped cranberries.