Butternut squash works just as well as pumpkin in lots of pies and desserts! Try making your own butternut squash puree for this recipe or use it in any recipe that calls for pumpkin puree!
2 cups of roasted butternut squash puree
1 box yellow cake mix
1 stick of butter
1 ¼ cup sugar
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Allspice
1 12oz can evaporated milk
Butternut Squash Puree Directions:
Cut squash in half, remove seeds and roast it in oven at 400, cut side facing down. It works best in a small baking dish with a little bit of water to steam the squash as it cooks.
Let it roast for about 25 minutes, or until a fork easily goes
through it. Once squash has cooled, scoop out the fleshy insides and use
a mesh colander to drain the excess liquid.
One squash makes about 1 -2 cups of puree.
Butternut Squash Bars:
Preheat oven to 375. Pour cake mix in a large bowl. Melt the stick of butter and add it to the cake mix. Mix until the cake mix is no longer powdery.
Pat the mixture into the bottom of a well-greased baking dish, evenly covering the bottom of
A 9” x 13” dish works well.
In a large bowl mix the butternut squash puree, eggs, spices, and milk together. I recommend using only about ¾ of the can of evaporated milk. Once these ingredients are well mixed, pour t
he mixture in the pan, covering the cake mix lining.
Bake for about 45 minutes, or until the top has thickened and the edges are slightly browned.
These are most delicious served cold, and they go great with ice cream!