2 cups kuri squash puree, from about 1 medium kuri squash (directions below)
2 cups (400 grams) sugar
1¼ cups butter, browned
4 large eggs at room temperature
1 teaspoon vanilla extract
2 cups (240 grams) gluten free 1 to 1 flour blend, such as Bob’s Red Mill or King Arthur Flour, All-purpose flour works perfectly here, as well.
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
pinch ground cloves
pinch freshly-grated nutmeg
6 oz dark chocolate, finely chopped
1¼ cups (150 grams) powdered sugar, sifted
2 tablespoons milk
pinch of orange zest (optional)
pepitas, for sprinkling
Instructions
Preheat the oven to 400 degrees Fahrenheit. To roast the squash, cut it in half, remove the seeds, rub it with olive oil and place it cut-side down on a rimmed baking sheet. Roast for 30-45 minutes, until a knife pierces it easily and the edges have begun to caramelize. Allow it to cool, then scoop out the flesh and blend in a food processor until smooth. Measure out 2 cups of puree and save the rest for another use.
Reduce the heat to 325 degrees Fahrenheit. Butter 2 9 x 5 loaf pans, dust with sugar and tap out the excess. Place the butter in a saucepan over medium heat. Swirling often, melt the butter and continue to cook it, watching it closely. Cook the butter until the milk solids have begun to brown and the butter smells nutty. Remove it from heat and pour into a mixing bowl immediately.
Beat the browned butter and sugar in a stand mixer fitted with a paddle attachment (or a handheld mixer) on medium speed for about 3 minutes, then reduce the speed and add the eggs one at a time. Beat on medium speed until combined and creamy, about 3 more minutes. Add the vanilla and mix for 30 seconds.
Whisk the dry ingredients together and add slowly, mixing on low speed just until combined. Add two cups of the squash puree and mix by hand until smooth, then gently stir in the chocolate.
Distribute the batter evenly in the prepared pans and bake for 50 minutes. Check the cakes for doneness and bake for an additional 5-7 minutes or until a toothpick inserted in the center of the cake comes out clean. Place the pans on cooling racks for 15-20 minutes or until the pan is cool enough to handle.
Run a sharp knife around the edges of the pans to loosen the cakes, then turn the cakes out onto the cooling racks and allow to come to room temperature.
In a small bowl, mix the powdered sugar and milk together, adding more milk if needed to form a thick, pourable glaze. Drizzle over the cake and sprinkle with pepitas. Keeps well for 3-4 days.
Recipe by oh honey bakes at https://ohhoneybakes.com/kuri-squash-bread/