Fall 2019 LOCALadk Magazine 29
LOCALadk
Winter Squash Squares with Cream Cheese Icing
2 cups roasted winter squash puree or apple sauce
½ cup local grass-fed butter, melted
3 local pastured eggs
1 ½ cups organic sugar
1 ½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. Celtic Sea Salt
1 tsp. cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
2 ¼ cups local spelt flour
Icing Ingredients:
8 oz. organic cream cheese, warmed to room temperature
Seeds from 1 vanilla bean
½ cup local maple syrup
Directions:
• Heat oven to 400 degrees Fahrenheit.
• Butter a large casserole dish.
• In a large bowl, whisk together winter squash puree or applesauce, melted butter, eggs, and
sugar until smooth.
• Sprinkle in baking powder, baking soda, salt, and spices, and whisk again.
• Add flour and stir just until mixed.
• Pour batter into buttered baking pan.
• Bake for 25-30 minutes until tester comes out clean, rotating after 15 minutes for more-even
baking.
• Cool for at least 10 minutes.
• While batter is baking, whisk together cream cheese, vanilla seeds, and maple syrup. (To obtain
vanilla bean seeds, slice the bean lengthwise and use a spoon to scrape out the seeds from both
halves of the bean.)
• Spread cream cheese icing over the finished cake and cut into squares. Top squares with
maple-glazed walnuts.
• Makes approx. 12-15 ser vings.
