I feel a little bit like I cheated on this week’s cooking challenge. It’s a silly thing, really, but I bought butternut squash that had already been peeled, seeded and chopped. Does that disqualify me? For some reason, I feel like the “honest” thing to do in the RSBC Challenge is took cook with the whole-est of whole ingredients. And this butternut squash was in pieces when I bought it. Forgive me, please.
As penance, I submit to you my offering for the week. Please do not confuse it with a health food, even if there is a shocking lack of butter. It is a cake. A butternut squash cake, rolled around a cushion of whipped chocolate ganache. It is both tasty and delicious. More so than I expected and I expect a lot from my baked goods.
In other news I, well, ran a lot this week. I didn’t think I’d be able to since Manchild was out of school and I’d have to wake up early to go running. But, as luck would have it, it’s much easier to get out of bed at 6:00am when there is a small person kicking you in the face and you’re not getting any sleep anyway. Credit goes to Little Miss for the fact that I ran every day this week and am currently — including this morning’s 19+ miler — sitting on 143 miles for the month. So, yeah. Ironman completed!
But there’s still next week’s cooking challenge! And the challenge ingredients are . . . honey and cherries. Two of my favorite things. I hope it’s a fun way to end this year’s RSBC challenge!
Now that the business is all out of the way, let’s get to the pleasure. Here’s the butternut squash roll cake recipe. Make it and love it.
Butternut-Chocolate Roll Cake adapted from *sigh* The Food Network
For the cake:
1 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 1/4 teaspoons fine sea salt
1 cup sugar
3 large eggs, at room temperature
1 cup butternut squash puree (I steamed my butternut squash until tender and then put it in the blender)
For the filling:
1 cup heavy cream
8 ounces dark chocolate, coarsely chopped
sprinkle of salt
splash of vanilla extract
Prep an 11×17 pan by buttering it, lining it with parchment paper, and then buttering the parchment paper. Preheat the oven to 375.
Prep a clean kitchen towel by sprinkling it generously with powdered sugar. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt and set aside. In a large bowl or the bowl of a mixer, mix the eggs and sugar at high speed until thick and pale yellow — a couple of minutes. Add in the squash puree and beat until blended. Gradually add the flour mixture and stir until combined. Pour into the prepared pan and bake until the cake springs back when touched, about 12 minutes. Turn the cake out onto the powder dish towel, peal off the parchment paper, and roll the cakeup tightly, starting from the short end. Place the rolled up cake on a cooling rack to cool completely.
While that is cooling, make the ganache: Place the chocolate in a heat proof bowl. Heat the cream until it just begins to bubble around the edges. Pour the hot cream over the chocolate, and stir until the chocolate is all melted and it is smooth. Stir in the salt and vanilla, then let cool completely — first to room temperature, then in the fridge.
To assemble the cake, use a hand-mixer to whip the ganache until light and fluffy. Unroll the cake and spread the ganache evenly over the entire cake. Then roll it back up. You *may* want to let it chill in the fridge for a couple of hours after that. Or you may just want to slice off a piece and eat it, which was what we did. We didn’t regret it. Not even a little bit.