When I first received this recipe from an Amish woman in Missouri, it didn’t sound like the most appealing thing in the world. Squash. I think the vegetable suffers from a bad name. I either think of a bug being crushed on my windshield (or maybe that is “splat”…I guess it could be worse, squash could be called splat) or a sweaty game at the gym by the same name. In reality, though, squash as a vegetable is pretty versatile as a late-season harvest, finding its way into soups, pies, and breads. Squash can be used in sweet or savory dishes and since the Amish are generally such wonderful bakers I’m not surprised this squash squares recipe falls into the category of “sweet.” Kudos to my mother for doing justice to this recipe. Don’t these look yummy? And they taste just as good! Here is the recipe:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 4 eggs, beaten
- 2 cups mashed cooked winter squash
- 1 cup vegetable oil
- • CREAM CHEESE FROSTING:
- 1 package (3 ounces) cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 6 tablespoons butter, softened
- In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well.
- Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
- Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter.
- Add milk; stir until smooth. Frost cooled cake. Cut into squares. Yield: 4 dozen.