CSE for the Holidays: Acorn Squash Olive Oil Cake

This was an experiment with savory ingredients in sweet desserts. It turned out so well, that my 10 year old niece had two pieces!

Since it’s so easy to make, it may become a go-to recipe long after the holidays have past.

Acorn Squash Olive Oil Cake

1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sugar
2 cups cooked pureed acorn squash (roast in the oven cut in half 350 F for about 30 min)
1/4 cup extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon freshly grated orange zest
1/4 cup milk (set aside)

Preheat oven to 325 F. Grease and flour a 9×5 loaf pan (I used olive oil spray). In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine all of your wet ingredients, except for milk. Whisk your wet ingredients into your dry ones, making sure there are no dry streaks in the batter. Add in milk one tablespoon at a time if you need more liquid. Pour into the prepared loaf pan and bake for 45 mins, or until cake is nicely browned and toothpick inserted in the center comes out clean. Cool for about 10 mins. Run a butter knife around the edge of the cake. Transfer cake to a wire rack, then place wire rack on top of the loaf pan (loaf pan stays right side up!) for the cake to cool completely.