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Winter Squash Squares

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
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    4 dozen

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 large eggs, beaten
  • 2 cups mashed cooked winter squash
  • 1 cup canola oil
  • CREAM CHEESE FROSTING:
  • 3 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, softened
  • 1 tablespoon milk

Directions

  • 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.
  • 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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