I know it’s a little late but I just had to share this recipe with all the other last-minute Thanksgiving planners out there. I really love the idea of being one of those people who plans their dinner for months and spends the week before prepping so everything isn’t left to the last minute, but that’s so far from reality that I was actually banned from cooking Thanksgiving dinner this year. I spent all day in the kitchen last year, cooking for just my husband, son and myself, so this year we’re going out for sushi. We’ll spend the day relaxing and maybe go for a hike. I’m definitely making pumpkin pie, but besides that, we’re having quite the anti-holiday, and I’m pretty okay with that. I hope that no matter what your plans are, you have some time to take a few deep breaths and enjoy this time of the year. Sending love and my unending gratefulness for you people who so graciously read and follow along with my baking obsession, it truly means the world to me. Happy Thanksgiving, friends.
Feel free to sub canned pumpkin for kuri squash if you want to cut a step out, but the kuri squash is so, so good in this. It has a slightly nutty flavor that is perfect with the browned butter.
- 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
- 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.
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