Harvest Squash Cobbler
Butternut squash is a versatile vegetable. It's beautiful steamed or puréed and it's just as lovely baked in a beautiful spice cake. Spice and ginger add zip to this dessert.
INGREDIENTS | SERVES 8
- 1 large butternut squash
- 2 cups sugar
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie seasoning
- 1 teaspoon ground ginger
- 1 12-ounce can evaporated milk
- 4 eggs
- 1 18.25-ounce box yellow cake mix
- 1 cup organic butter, melted
- Whipped topping for garnish
Preheat oven to 350°F.
Halve the butternut squash. Clean out the seeds and microwave squash for 10 minutes. Peel and cut squash into 1″ cubes. Place in a 9″ × 13″ pan.
Combine sugar, spices, evaporated milk, and eggs and pour over the squash. Crumble dry cake mix over both these layers and top liberally with melted butter.
Bake for 45 minutes. Serve warm with a dollop of whipped topping.
Add-Ins and Variations
Keep your favorite recipes fresh and exciting by adding a little something unexpected now and then. Pecans, brown sugar, and dried fruit are fun add-ins. Try them or anything else you have on hand.
