Updated: Feb 22
I have found a way to repurpose the Thanksgiving leftovers, yup I have taken my leftover roasted acorn squash and gave it a new purpose. I have decided to make this quick bread/ cake recipe that pleases everyone(mostly everyone 😊). This has a combination of bold flavors and herbs that brings out the essence of what is Fall. One bite and you will experience a very moist cake with warm spices and herbs.
You can either use your leftover acorn squash from my previous recipe or prepare a batch for this recipe. Keep in mind I only use the roasted acorn squash. DO NOT include the topping.
Here is the recipe for your reference:
2 Acorn Squash
2 Sprigs of Thyme
2 TBS Maple Syrup
4 TBS Olive Oil
1) Preheat oven to 450F and prepare a baking sheet with a parchment paper.
2) Wash/Clean and cut the acorn squash into wedges ( I used the shape of the acorn squash as a guide to cutting my slices ) and place it in a bowl.
3) Season the acorn squash with thyme, maple syrup, and olive oil. Toss to combine and place it on the parchment lined baking sheet.
4) Place it in the oven to roast for about 30-40 min. They need to be fork tender and caramelized.
5)When done, take them out of the oven and let them cool. Once cool, peel the skin and get it a bowl and mash it either with a fork or a potato masher. Set aside for later use.
Now proceed to gathering the rest of the ingredients and get ready to bake this deliciousness!
215g All Purpose flour
1tsp baking soda
11/2tsp Vietnamese cinnamon
1/2tsp ground cardamom
1/4 tsp kosher salt
2 eggs (large)
100g (1/2 cup) canola oil
13 oz of Roasted acorn squash (mashed)
7 leaves of rosemary (roughly chopped)
2TBS greek yogurt
1 tsp vanilla extract/vanilla paste
1 1/2 tsp of finely diced candied ginger
1/2 chopped Pecans
1) Position your rack in the center of your oven and turn your oven on to 325F.
2) Line the bottom of your 9x5 loaf pan with parchment paper and apply a thin layer of oil to the sides of the pan ( I typically do this with a paper towel).
3) Sift together the flour, baking soda, cinnamon, cardamom and salt /make sure its mixed thoroughly.
4) Get another bowl or use the same bowl that the Acorn Squash puree is in, then add to it the rosemary, greek yogurt and vanilla. Mix to combine and set aside.
5) Take your kitchen aid mixer bowl with the whip attachment and mix the eggs and sugar on a medium speed for about 4 minutes or until it has turned light yellow and fluffy. Then turn the speed to low and slowly drizzle in the oil. Take caution to not deflate the batter.
Turn the mixer off, and gently scrape down the sides if needed and it's also a good practice to make sure everything has been incorporated.
6) Now add the acorn squash mixture to the egg mixture and mix on low for another minute. Now take the mixer bowl off the kitchen aid and proceed to the next step.
7) With the spatula, now incorporate the flour mixture followed but the addition of the candied ginger and chopped pecans. Make sure to not over mix the batter.
8) Pour the mixture into the loaf pan and place it into the oven to bake for 1-1.25 hours. Make sure to start checking for doneness at the 1 hour mark (use either a cake tester or a toothpick to test for doneness).
9) Cool for at least 45 min, run a butter knife around the loaf pan to release any areas that seem to still be attached. Take it out and place it on your desired platter.