Something about autumn makes me want to bake and I'm not a baker. It's too exact of a science for me and I like to be able to toss a little of this and a little of that into a bowl which you can't do when making a batch of cookies but since it's the Autumn Equinox I thought baking sounded fun. As we continue our Great Pantry Experiment, it was time to move onto the fridge and see what was going on in there. One of my little one's favorite foods is butternut squash and since the smallest organic squash in the store was about $5 and yielded about 30 zillion servings I figured I would steal from the baby and make something with it. I found a recipe from
Sunset Magazine
for
Butternut Squash Spice Cake and it turned out pretty tasty. I used regular white flour instead of the whole-wheat and added walnuts. On my next loaf I would decrease the amount of pepper because it was a little too spicy for my taste. A cream cheese frosting on it probably would have made it even better and since this isn't exactly a watch-what-you're-eating recipe because it requires a full stick of butter, you might as well go for the frosting. Well, that's my way of thinking. At least using butternut squash makes you feel a little better about the whole thing.
Tasty Score 8.5 Healthy Score 4.5
Still haven't touched the steel cut oats.
thanks for the recipe! i always like yours!
ReplyDeletere: the steel cut oats, they are so much better for you than instant oatmeal because your body has to work harder to process them and you actually burn calories. thought i would tell you that i add chopped walnuts, raisins and a little agave sweetener to mine right at the end of the cooking process. when i reheat the oats, i like to add some milk to them to change the consistency...you could also add soy/rice milk!
:)