Ever notice the amber syrup that pools under pan-roasted butternut squash? The gourd packs a sugary punch that blends well in savoury and sweet foods. In this case, we harvested the flesh to take coffee cake—buttery, cinnamon-laced streusel included—to the next level.
Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 97)
Vegetarian
Categories
Ingredients
Streusel
1/2 cup (105 g) lightly packed brown sugar
1/2 cup (75 g) unbleached all-purpose flour
1/2 cup (50 g) roasted pecans, coarsely chopped
1/4 cup (55 g) sugar
2 tsp ground cinnamon
1/2 tsp salt
1/3 cup (75 g) unsalted butter, softened
Cake
2 cups (300 g) unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (115 g) unsalted butter, softened
1 1/4 cups (265 g) lightly packed brown sugar
2 eggs
1/2 cup (125 ml) milk
1 1/2 cups (375 ml) cooked butternut squash, coarsely mashed with a fork (see note)