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Acorn Squash Cake with Pecan Streusel


So delicious, moist and flavourful. It was a HUGE hit at our family dinner last night! I actually doubled the batch and it was still perfect...













Trans-fat Free, Good source of fiber


¼ cup butter
¾ cup brown sugar
light, firmly packed
1 large eggs
1 cup acorn squash
cooked and mashed
½ teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup pecans
Streusel topping
½ cup brown sugar
firmly packed, light
cup all-purpose flour
½ teaspoon cinnamon
¼ cup butter
½ cup pecans


First gather together these ingredients to make the batter.

Preheat oven to 350℉ (180℃).

Beat butter and sugar at medium speed with and electric mixer until creamy.

Add egg, beating well.

Stir in squash and vanilla.

Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each addition.

Stir in pecans.

Stir in pecans.

Streusel Topping:

Combine all ingredients in a bowl.

A final small step.
Add them into a bowl.

Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake until toothpick inserted in middle comes out clean, 40 to 50 minutes.

Your sweet tooth will feel very happy :)

Cool for 15 to 20 minutes, serve warm, at room temperature or chilled.

Moist, crumbly, and delicious.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 34264% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 334mg 14%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 1%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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