So, first you need 4 cups of butternut squash, cooked and blended. (I'll pause while you get that done... *taps toes impatiently* Wait, you can buy them in little packages that go in the microwave?? Huh.)
Preheat the oven to 325F. Rub tummy and say , "This is going to be delicious!" Positive thinking matters.
(Mmmmm. Edna says that butternut squash is VERY GOOD FOR US! Lots of Vitamin A and C and fiber. Of course, I think she meant it's really good before we put all that butter and sugar in, but we'll just pretend it's still going to make us super healthy!)
Next add in a small bowl ONE MORE CUP of flour plus :
2 1/4 tsp baking powder
1 tsp ginger
3/4 tsp salt
1/2 tsp cinnamon
Mix well and add into the main mixture. Pour into small ramekins (I love those things!) or a shallow baking dish.
So, the original recipe said the topping was sabayon flavored with Jack Daniels, which had been left alone for three weeks with two vanilla beans 'infusing the flavor'.
Got all that???
So, I went to my local supermarket, paid $15 for two whole beans, bought some whiskey, plopped in the beans, and left it in the laundry room for three weeks...
Add 2TBS sugar, 1TSP vanilla and 2 TPS maple flavoring. One dash of cinnamon for pretty.
Here's Edna all cleaned up and enjoying her serving of squash cake. She asked for just a few bites because she's watching the sugar.
I think this was one of the best things to ever have emerged from my oven. The smell was amazing and the taste was perfectly light, not too gooey or heavy, and definitely not just pumpkin flavor. Even without the Jack Daniels-vanilla bean pod- sabayon, it was delicious.
Until next week! I have some great apple recipes coming up and can't wait to share them! Feel free to pop by my facebook page at Pride, Prejudice, and Cheese Grits or my blog at The Things That Last!