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Sticky Squash Cake

Reprinted with permission from Super Foods Every Day (Ten Speed Press, 2015).
Picture
Yield: 1 large loaf

           1/2   cup unsalted butter, plus more for greasing
scant 1/2   cup molasses
scant 1/2   cup corn syrup
           1/2   cup packed muscovado sugar
           1/4   roasted and puréed acorn squash (5 ounces)
              2   teaspoons finely grated fresh
                      ginger
              1   large egg, lightly beaten
        1 1⁄3   cups self-rising flour
           1⁄4   cup mixed seeds, such as flax, sesame, pumpkin and
                     sunflower, ground to a coarse powder
              1   teaspoon baking soda
              1   teaspoon ground ginger
              1   teaspoon ground cinnamon
              1   teaspoon allspice
           3⁄4   cup plus 2 tablespoons soy or dairy milk

Heat oven to 325 degrees. Butter a large loaf pan and line the bottom with parchment paper. Place butter, molasses, corn syrup, and sugar in a pan over low heat until butter has melted. Stir in squash purée and fresh ginger. Set aside to cool for 5 minutes, then stir in egg. In a mixing bowl, whisk together flour, seeds, baking soda, and spices. Stir molasses mixture into flour mixture, then gradually add milk to make a thin batter. Pour into pan and bake for 50 minutes, or until an inserted skewer comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.

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