Vegetables are so versatile. They can be enjoyed raw, roasted, steamed, fried, sautéed, boiled, and surely a few ways I’ve neglected to mention. One of my favorite things about vegetables is that they can be enjoyed as a savory side dish, an entrée or in a sweet baked good. The butternut squash in this cake adds moisture and texture, and a very subtle flavor of squash that is a nice complement to the tart buttermilk and sweet vanilla and spices.
I used a traditional bundt pan, which I greased and sugared. This is my new favorite way to prep a pan for baked goods. I used this method on a pan of blondies yesterday that came out beautifully. The two batches I tried before stuck like crazy, but this sugaring thing seems to be pretty foolproof.
The batter was smooth and smelled wonderful even before it was baked. I used 3/4 teaspoon of pumpkin pie spice in the batter because I was out of ginger. I think it worked well and still provided the fall spice flavor.
This is an easy recipe that can be prepared ahead of time since it needs to cool before applying the glaze.