We had quarter of a butternut squash left over from cooking dinner yesterday, so I turned to one of my favourite cookbooks, Harry Eastwood’s 'Red Velvet and Chocolate Heartache', to see if I could find something to bake with it. This recipe is adapted from her 'cappuccino cupcakes' recipe which uses sweet potato, but butternut squash worked brilliantly. The book is full of amazing recipes for baking with
vegetables – and these were no exception, like all the recipes I've tried from
the book they always turn out perfectly.
Whenever I make any of these vegetable cakes though, I’ve discovered the
trick is to not tell people what the secret ingredient is until after they’ve
eaten at least a good mouthful of cake – people are often very hesitant about
the idea but surprised and amazed when they find out what makes it so moist and
unusual. I took these to work to try to liven up a Monday morning team meeting!