Ingredients

How to make it

  • Preheat oven to 350°F
  • STEP 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.
  • STEP 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.
  • STEP 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.
  • STEP 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.
  • COOK’S NOTE: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.

Reviews & Comments 5

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    " It was excellent "
    mrjwjohnson ate it and said...
    OMG I can hardly wait to try it!
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    " It was excellent "
    mintymommybee ate it and said...
    now I can do something other than soup with my squash! thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Wonderful flavors! Thanks for the post! JM
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  • jett2whit 6 years ago
    This really sounds decadent. I just happened to stumble on this one...glad I did! Jett
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    " It was excellent "
    jo_jo_ba ate it and said...
    This sounds SO awesome... I've saved it for a future baking project... thanks!
    Was this review helpful? Yes Flag

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