Dessert

Kabocha Squash Cake is for Dessert.

Kabocha Squash Cake takes several minutes to prepare.

Kabocha Squash Cake takes several minutes to cook.

Kabocha Squash Cake makes 6 servings.

The ingredients for Kabocha Squash Cake are:

2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1.5 tsp vanilla extract

Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons olive oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

Here is how you make Kabocha Squash Cake:

1. Combine squash milk, and vanilla in heavy small saucepan. 2. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. 3. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.1. Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. 2. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). 3. Add sugar, oil, beer, and egg to puree and beat to blend. 4. Sift flour, cinnamon, baking soda, and salt over; beat to blend. 5. 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.Number of Servings: 6Recipe submitted by SparkPeople user PAMELASUZANNE.

The nutritional information for Kabocha Squash Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.2

• Total Fat: 14.7 g
• Cholesterol: 36.2 mg
• Sodium: 44.6 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 3.4 g
• Protein: 4.8 g