Butternut Squash Cake With Maple Cream Cheese Frosting

Name: Butternut Squash Cake With Maple Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 1 teaspoon black pepper; 237 milliliters steamed and pureed butternut squash (canned pumpkin or squash is a fine substitute); 1 teaspoon cardamom; 1 teaspoon cinnamon; 3 eggs; 2 teaspoons ginger; 158 milliliters grape seed oil; 1 teaspoon dark local honey; 2 Tbsps Greek yoghurt; 227 grams cream cheese- preferably without gums or fillers. I used Sierra Nevada Brand, Gina Marie and Dianna Supreme are two other fantastic options; 59 milliliters maple syrup; 177 milliliters grade b dark maple syrup; 414 milliliters unbleached pastry flour; 1 pinch salt; 1 vanilla bean scraped

One serving contains 871 calories, 12g of protein, and 44g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 5. A mixture of ginger, pepper, butternut squash, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.