All these pumpkin and butternut squash muffins in magazines and on instagram were just looking too good not to try something. I wanted something for dinner that could be eaten with simple greens like a fresh salad. Indeed the autumn vegetables may be coming one after the other, in Tokyo fall only arrives in mid November or later… so while it’s still 25 degrees outside it is hard to go for warm soups and rich recipes. My butternut squash savory cake had to be fluffy and refreshing somehow!!! I achieved that by using a lot butternut squash both puréed in the mix and whole pieces also here and there like in an apple cake. And to give it a little crispness I topped it with grilled bacon and served it with a simple rucola and spinach leaves salad, and a bit of olive oil.
So here is my recipe:
Butternut squash cake
– 150g of flour
– 1tsp of baking powder
– 1 pinch of salt
– 3 eggs
– 1/2 of oil
– 200g of boiled butternut squash cut in chunks
– 3 slices of bacon
In a bowl mix the flour, the baking powder, the salt and the eggs. Then add the oil, 2/3 of the butternut squash and stir well to purée the butternut squash. Pre-heat the oven to 160deg. In a greased pie dish or cake dish pour the mix, add the remaining pieces of butternut squash.
Cut the bacon and grill it rapidly in a pan, top the cake with it and bake for about 30min or until a knife comes out clean and the top is golden.
