Roasted Squash Cake with Cream Cheese Frosting


Squash in a dessert? Yes! Roasting brings out the sweetness in squash, mixed with brown sugar, nutmeg and cinnamon, this winterized dessert is sure to please the whole family!


Cake Ingredients:

  • 2 cups pureed roasted squash
  • 3 large eggs
  • 1 ¼ cups dark brown sugar
  • 1 cup vegetable oil
  • 2 ½ cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 tsp. cinnamon
  • ½ tsp. allspice
  • ¼ tsp. freshly ground nutmeg
  • 1 tbsp. freshly ground ginger (or 1 tsp. dry)

Frosting ingredients:

  • 8 oz. cream cheese at room temperature
  • ¼ cup soft butter
  • ½ cup packed brown sugar
  • 1 tsp. finely grated orange zest (more, if you like)


  • Heat oven to 350 degrees. Butter a 9”x13” pan and line with parchment paper.
  • In a large bowl whisk together eggs, sugar, grated ginger and oil until smooth.
  • In a separate bowl, mix flour, baking powder, soda, salt and dry spices
  • Stir dry ingredients alternately with squash puree, starting and ending with the dry ingredients. (3 additions of dry and 2 of squash)
  • Mix until all is combined and scrape mixture into pan. Even top and bake for about 35 to 40 minutes or until tester inserted in the center comes out clean.


  • Beat cream cheese and butter together until smooth. Beat in sugar and continue beating until fluffy and sugar is dissolved.
  • Test for dissolved sugar by rubbing a bit between your fingers.
  • Add orange zest and spread over cooled cake.