Acorn Squash Cakes

Acorn Squash Cakes

Photo by Cookie67

  • Prep Time


  • Cook Time


  • Servings



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  • 2

    cups fall squash—acorn, butternut, sugar pumpkin or kabocha, peeled and cut into ¾-inch cubes

  • 1

    cup whole organic milk

  • 1

    vanilla bean, split lengthwise

  • Nonstick vegetable oil spray

  • cup (packed) Wholesome Sweeteners Fair Trade Organic Light Brown Sugar

  • 6

    tablespoons olive oil

  • ¼

    cup sparkling apple cider, lager (mild-flavored beer), ginger ale or cane soda (each will influence the cakes’ flavor in a different way)

  • 1

    large egg

  • ¾

    cup all purpose flour

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon sea salt

  • For garnish:

  • Wholesome Sweeteners Fair Trade Organic Powdered Sugar

  • or Brown Sugar Cream


Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until the squash is very tender, about 20 minutes. Remove vanilla bean. Drain the squash and place in a food processor. Blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 375°F. Spray six ¾-cup ramekins with nonstick spray. Place 1/2 cup of the squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, cider, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend until just mixed. Divide batter among prepared ramekins. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Dust with powdered sugar or beat brown sugar cream to firm peaks and spoon alongside cakes.