Ingredient: Salt
BUTTERNUT SQUASH SPICED CAKE
BUTTERNUT SQUASH SPICED CAKE
Made with a versatile, sweet and nutty flavored ingredient, The Butternut Squash! It’s not only tasty, but this yummy cake is also packed with nutrilicious vitamins, minerals, fiber and antioxidants
Servings 10-12 pieces
Prep Time 10 minutes
Cook Time 30-35 minutes
Ingredients
- 1 cup Butternut Squash puree
- 1 Egg (You can replace with a flax egg for a vegan option, see recipe notes below)
- 1/2 cup olive oil
- 1 tsp Vanilla Extract
- 1 cup Brown Sugar (For this recipe I have used demerara sugar but any brown sugar would do)
- 1 1/2 cup flour (For this recipe I have used organic gluten free flour)
- 1 1/2 tsp baking powder
- 1 tsp Cinnamon
- 1/2 tsp Gound Ginger
- 1/2 tsp All Spice
- 1/2 tsp Cloves
- 1/2 tsp Salt
- 1/2 cup Chopped Walnuts (or any nuts of choice)
Instructions
- In a medium bowl, whisk together the wet ingredients, butternut squash puree, egg, olive oil, vanilla essence along with the brown sugar.
- In a separate bowl, mix the dry ingredients, Flour, baking powder, cinnamon, ground ginger, all spice, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and thoroughly mix together until all ingredients are well incorporated.
- Finally, add in your chopped walnuts or nuts of choice.
- Preheat your oven to 180 degrees Celsius, grease a small to medium sized cake pan and pour the batter.
- Bake for 30-35 minutes.
Recipe Notes
To make a flax egg, use a fork to whisk together 1 tablespoon ground flax seed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.
Enjoy this yummy cake with your morning coffee, or afternoon tea!
It’s simply cake o’clock anytime of the day!
BUTTERNUT SQUASH & SPINACH LASAGNA
BUTTERNUT SQUASH & SPINACH LASAGNA
This healthy vegetarian dish rich in butternut squash and loaded with spinach will leave your taste buds dancing from the rich combination of flavors.
Servings 6 servings
Prep Time 25 minutes
Cook Time 40 minutes
Ingredients
For the Butternut Squash filling
- 1 medium Butternut Squash cubed
- 1 cup Ricotta Cheese
- 1/2 cup milk (you can also use plant-based if desired)
- 1/2 tsp. Salt
- 1/2 tsp. nutmeg
For the Spinach filling
- 500 grams Frozen Spinach
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese
- 4 cloves garlic minced
- 1/4 tsp. Salt
- Freshly Ground Black Pepper to taste
Additional needed ingredients
- 1 Box Lasagna sheets (I use the spinach lasagna)
- 2 cups Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Paprika
- 1/2 tsp. Dried Basil
Instructions
For the Butternut Squash Filling
- First, begin with cutting the butternut squash into cubes in order to cook, you can either boil in water for up to 20 minutes or until tender and you can also bake them in the oven for about 15 minutes or as needed.
- Once the butternut is cooked, transfer to a food processor and puree then add the ricotta cheese, milk, salt and nutmeg and pulse to combine.
- You can add more milk as per your liking, which will also make the filling creamier.
- Adjust salt & nutmeg as needed.
For the Spinach filling
- Heat 1 Tbsp. of olive oil to a skillet, add the frozen spinach and allow thawing. Once the spinach begins cooking, add the minced garlic and cook until fragrant. Add salt and pepper to taste and mix over low heat for another 4-5 minutes.
- Once the spinach is well cooked, allow cooking for a few minutes then add the ricotta cheese followed by the mozzarella cheese mixing all together.
- Adjust salt and pepper to taste. Set aside
For the Lasagna Sheets
- Bring a wide pot of water to boil, and place the lasagna sheets one by one in the boiled water to cook as per the package instructions.
- I usually dip each sheet for a few minutes and remove, when I am ready to assemble the lasagna altogether.
How to assemble
- Begin by greasing your lasagna dish with a tsp. of olive oil to prevent the bottom from sticking when you are ready to cook.
- Spread 1/3 of the butternut squash filling on the bottom, sprinkle with some mozzarella cheese and top with cooked lasagna sheets
- Spread half the spinach filling over the lasagna sheets, top with mozzarella cheese, and top with another layer of cooked lasagna sheets
- Spread another layer of butternut squash filling, sprinkle with mozzarella cheese and top with cooked lasagna sheets.
- Spread with another layer of spinach filling, top with mozzarella cheese and a final layer of lasagna sheets.
- Spread the remaining amount of butternut squash filling over the last layer of lasagna sheets, sprinkle with mozzarella cheese and finally grated parmesan cheese.
- Sprinkle the Italian seasoning, dried basil and paprika on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for a final 10 minutes until the top is golden brown.
Recipe Notes
An all-time favorite dish!
