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Butternut Squash Bundt

A moist and flavorful bundt cake made with grated butternut squash and autumn spices, topped with a sweet buttermilk glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tablespoons white vinegar
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3 cups white whole wheat flour
  • 3/4 cup low fat buttermilk
  • 2 1/2 cups peeled and grated butternut squash
Icing
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons low fat buttermilk

Method
 

  1. Preheat the oven to 325°F. Spray the bundt pan with cooking spray and sprinkle with flour (tapping out the excess flour).
  2. In your stand mixer (or with a hand mixer), beat the butter, sugar, honey, and canola oil together on medium speed for about 1 minute.
  3. Add in the eggs, beating well in between.
  4. Add in the vinegar and vanilla, beating until combined.
  5. Beat in the baking soda and nutmeg, just until combined.
  6. Beat in half of the flour.
  7. Beat in the buttermilk.
  8. Beat in the remaining flour.
  9. Stir in the butternut squash.
  10. Pour into the prepared bundt pan.
  11. Bake for 60-70 minutes, until a cake tester comes out clean.
  12. Once cooled, mix up your icing (powdered sugar, vanilla, buttermilk) and drizzle on the cake.

Notes

Adapted from Fine Cooking.