Butternut Squash Upside Down Cake

With Pumpkin Seeds

by LEON BOUTEILLER

Why not? This question reads more like a statement. I look at life this way and hence explore the creation of a recipe. Just because I haven’t seen a recipe doesn’t mean that it can’t or shouldn’t be done. I concede that just because I haven’t seen a recipe doesn’t mean it hasn’t been done, or similarly done. Such is today’s recipe. I’m sure I’ve seen recipes that included a squash or pumpkin based cake used as an upside down cake. The cake would be akin to a quick bread. But I’m using butternut squash in place of a fruit on the bottom of the baking pan which will end up on top.

The “Why not?” is during the recipe development stage of the experiment. Try a little of this or a variation of that and see what develops. And if I screw up and the recipe fails, I ask myself: what can I learn from this? It’s a life lesson which can be applied to many situations. There’s no need to beat yourself up if something doesn’t work, just learn from it. My Granny Scott used to say “don’t cry over spilt milk”. I apply what I’ve learned to the next attempt. This is how the recipes come together. Although, I admit, it’s more gratifying to get it right the first time.

This recipe was inspired by one I saw on a TV show that was simply an apple cake, no measurements given. The show was just about food by celebrities. I have figured out the ingredients and amounts. Not difficult with no precious ingredients. All you need is a number 10 cast iron skillet or a high sided 10 inch cake pan. If your iron skillet doesn’t have a number that is discernible, the pan should measure about nine to ten inches across the inside bottom. I also added pumpkin seeds, which seemed appropriate, in place of nuts.

For best results, all ingredients should be at room temperature.

BUTTERNUT SQUASH UPSIDE DOWN CAKE with PUMPKIN SEEDS

Ingredients for the pan:

3 tablespoons unsalted butter
3/4 cup brown sugar
3 cups raw butternut squash, peeled and seeded, then cut into 1/2 inch dice
1/3 cup shelled pumpkin seeds

Method for the pan:

melt the 3 tablespoons of butter in the skillet and be sure to butter the sides of the skillet as well
sprinkle the brown sugar evenly around the skillet
arrange the squash pieces over the brown sugar
set aside while you make the cake batter

Ingredients for the cake:

1/2 cup (one stick) unsalted butter
1 cup natural sugar (it has slightly more flavor than processed white sugar)
2 extra large eggs
1 cup all-purpose flour
2/3 cup whole wheat flour
1/3 cup fine cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup whole milk
1 teaspoon pure vanilla extract

Method for the cake:

in a stand mixer, cream together the butter and the sugar until fluffy
add the eggs one at at time, beating thoroughly after each addition, until light and fluffy
in a separate bowl, mix together the dry ingredients. Add the vanilla to the milk
alternately, add the wet and dry ingredients, a third at a time, stirring just enough to blend the ingredients after each addition
pour the cake batter over the squash in the skillet and even it out with a spatula
put the prepared skillet in a pre-heated 350F degree oven and bake for about thirty to thirty five minutes, or until a toothpick comes out clean. When the cake is done, it will pull away slightly from the edges and spring back when lightly pressed with a finger
let the cake cool in the pan for five minutes before turning out onto a serving platter

A different upside down cake that is delicious on its own and, in my view, even better served warm with some whipped cream or ice cream. Just another way to introduce autumn to your kitchen.

Enjoy!