Brown Butter Butternut Squash Cake

Though not as common as, say, pumpkin, butternut squash offers most if not all of the same qualities to baked desserts: it lends natural sweetness and helps retain moisture. Our favorite way to cook the squash for this recipe? Cut the squash down the center, lengthwise, then scoop out the seeds and roast in a 375º F oven for 45 minutes or until very soft.
Prep Time
1 hour
Cook Time
1 hour

Butternut Squash Bundt Cake

  •  3 sticks Danish Salted Butter, plus more for pan
  •  3 cups all-purpose flour, plus more for pan
  •  1 ½ teaspoon ground cinnamon
  •  1 teaspoon baking powder
  •  1 teaspoon Kosher salt
  •  2 ½ cups packed brown sugar
  •  6 large eggs
  •  10 ounces cooked and mashed butternut squash (about 1 ¼ cups), room temperature
  •  1 Tablespoon vanilla extract
  •  4 ounces Medjool dates, pitted and torn

Date Butterscotch Glaze

  •  3 Tablespoons Danish Salted Butter
  •  ½ cup date sugar (can substitute brown sugar, if desired)
  •  ¾ cup heavy cream, plus more if needed
  •  ¼ teaspoon Kosher salt
  •  1 teaspoon vanilla extract

Butternut Squash Bundt Cake

  • Melt butter in a small saucepan over medium-low heat. Cook, stirring often, as butter foams and then begins to brown and smell nutty, about 5 minutes. When golden brown, scrape into a medium bowl and chill until firm. Remove from refrigerator and let soften to room temperature.
  • Preheat oven to 325°F. Generously butter and flour a 12-cup bundt pan.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together brown butter and brown sugar on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated. Scrape down the bowl and mix in butternut squash mash and vanilla.
  • Add dry ingredients and mix until fully combined. Scrape the batter into the prepared pan and tap against the counter to eliminate air bubbles.
  • Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then invert on a wire rack and let cool.
  • Drizzle with date butterscotch glaze, top with torn dates and sprinkle with flaky salt.

Date Butterscotch Glaze

  • Melt butter in a medium saucepan over medium heat. Whisk in date sugar, cream and a pinch of salt.
  • Bring to a boil, reduce to a simmer, and cook, stirring, until sauce has thickened and darkened, 7-10 minutes. Whisk in more cream, a tablespoon at a time, until a pourable consistency is reached. Use warm.

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