- Preheat the oven to 180 °C (350 °F) and place the rack in the centre of the oven.
- Butter a 20 cm (8") tube or spring-form pan.
- Peel, seed and quarter the squash. Grate to obtain 2 cups. Set aside. Keep the rest for another recipe or freeze according to the method below.
- In a bowl, mix dry ingredients. Set aside.
- In a mixer bowl, cream the butter and sugar. Add the eggs and beat until smooth. On low speed, add the dry ingredients alternately with the milk. Add the grated squash and mix gently. Pour the batter into the pan and bake for 50 minutes, or until the cake is done in the middle.
Maple and Coconut Icing:
- Meanwhile, microwave the cream and butter until soft and warm (about 40 seconds). Set aside.
- In a medium saucepan, bring maple syrup to a boil and simmer over medium heat until the temperature reaches 135 °C (275 °F).
- Add the cream and butter mixture and whisk. Add the grated coconut and let simmer for a minute.
- Pour 2/3 of the hot caramel over the cake when it comes out of the oven and sprinkle with coconut flakes.
- Eat warm… and add a dollop of icing to each serving!
A few notes:
Make the season last longer by making preserves with lesser known varieties of squash, such as Sweet Mama, Delicata, Blue Banana or Turban Squash. Be sure to ask your merchant which ones will work better in the recipes you’re planning to make (salty or sweet).
Squash is easy to freeze. Simply peel it, then grate it or cut it into cubes, as needed, before freezing. Then add it to soups, stews, desserts, roast it in the oven, mash or purée it all year ‘round!