When is Dinner

Butternut Squash Chocolate Cake:

A group of my favorite food bloggers have joined together, and we will be challenging one another each week to come up with a recipe focused around a selected food item. Not all of us will participate each week, we do have all have our preferred food items to each, but will try to participate as much as possible. This week, the item was Spaghetti Squash. Not everyone could find it locally, so it was broadened to include squash in general.

Why squash? Squash is a good source of Fiber, Vitamins A, C, &E, Calcium, Potassium, and Magnesium

In my house, no one likes squash. I thought I was out. Then, I started thinking about how I sometimes use Applesauce, Pumpkin, etc in various recipes, and decided I’d give it a try with this squash. Most of the time, I puree the veggies I am using and add them to a sauce or a casserole, and no one ever knows they are there. That wasn’t possible this time, due to some dietary restrictions in place, so I decided to put it in a cake. Worst case scenario, they’d throw it out and not eat it, right? I have two Chocolate Pumpkin Cake mixes that I make sometimes, One is from scratch, the other uses a mix. I haven’t felt well this week, so I went with the mix recipe. I just substituted the squash for the pumpkin. If you don’t add the extra spices, it really just tastes like chocolate cake. The squash replaces the oil and egg yolks.

If you want to enhance the flavor, you can roast/bake it before pureeing i at 375. Cut it in half lengthwise, remove the seeds, then place cut side down in a baking dish (add about 1 cup water) and roast for about 30 mins. Since no one here is a huge fan, I didn’t want to enhance anything. I pureed it as is.

I had a can of Cream Cheese icing on hand, so that’s what I topped ours with.

This recipe is partying at:

• Motivate Me Monday