Acorn Squash Autumn Cake

Yesterday we went to an early Halloween party with a few friends before trick or treating. The children had a blast playing in their costumes with their friends. Every family brought a wholesome treat to share with everyone when it came time to go trick-or-treating. One family has two people with a severe dairy and soy allergy so I decided to try making cupcakes without dairy or a dairy alternative. I am not a cake fan and I normally prefer not to go through the trouble of cooking something I will only eat out of guilt of wasting food.

And wow! It was wonderful. I did not using any icing and it tasted really good without any. I am working on exercising a lot of self control to not go eat one or two for breakfast.

Acorn Squash Autumn Cake

Ingredients:
2 cups olive oil
3 cups sugar
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups puree cooked acorn squash

Directions
1. Cut acorn squash in half, remove seed and bake in the oven at 350 for an hour until squash is very tender. Remove from oven and allow it to cool.

2. Scrape out the tender flesh and put in a food processor and pulse for 30 seconds or until well blended.
3. Combine all ingredients in a bowl mixing alternately with water and squash.
4. Mix well.
5. Pour into a well greased cake pan or
makes a lot of cupcakes.
6. Bake at 350 degrees for until toothpick comes out clean.