Today’s “Ginger Squash Cake” recipe is from the most recent issue of Bon Appetit. I chose it because I’m into butternut squash right now and because the recipe was developed by Jean Anderson, whom I admire from afar. If you don’t own it already, I highly recommend her book The American Century Cookbooks for both the recipes and the reading.
But back to Ginger Squash Cake. It’s very flavorful and you can really taste butternut squash and ginger. The white chocolate topping, which seems sort of like a ganache to me, tastes interesting combined with the squash. Fall flavors come through loud and clear. One thing you should know before you make it is it’s a thin cake. The picture in the magazine shows it from the top, so it’s hard to tell. Here’s how thin mine was. The only change I made was to use pecans instead of hazelnuts.
Click here for the recipe.