Wednesday, September 12, 2018

Butternut Squash Cake by Cindy Flores Martinez


Butternut squash is one of my favorite autumn foods. The other day, I searched online for instructions on how to cook it in the microwave, and I came across all sorts of recipes, including some for butternut squash pie. I never knew there was such a thing!

On a whim, I decided to make a butternut squash mug cake using a pumpkin cake recipe. There are so many out there, but here’s the one I used.

Ingredients

4 Tablespoons pancake mix
2 Tablespoons sugar (or maple syrup to taste)
1 Teaspoon pumpkin pie spice
3 Tablespoons cooked butternut squash
2 Tablespoons milk (I used almond drink)
1/2 Teaspoon vegetable oil (I used coconut oil)

Mix all the ingredients together in a coffee mug and cook in the microwave for one minute and fifteen seconds.


The verdict? It was delicious. I gave half of it to my mom and she loved it too. Give it a try. I think you'll enjoy it.



Cindy Flores Martinez is a USA Today bestselling author. She writes Christian Romance. She has an MFA in Creative Writing with an emphasis in Screenwriting. Her debut novel, Mail-Order Groom, started as a screenplay and movie project, which she shopped around Hollywood, New York, and other parts of the world. You can learn more about her at www.cindyfloresmartinez.com



7 comments:

  1. Thanks for the recipe, Cindy! Looks good and perfect for this time of year.

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  2. This looks wonderful! I love that it's single serving size.

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  3. What an interesting recipe, Cindy. Thanks for sharing it with us.

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  4. That looks yummy and easy to make, too, which is a win-win! :)

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  5. Thanks, everyone! The taste really surprised me. I wasn't expecting it to be so good. I think I'll try a butternut squash pie for Thanksgiving this year.

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  6. I've never had butternut squash. Does it taste like sweet potatoes?

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  7. It's been ages since I've had a butternut squash. I'll have to try one.

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