1 3 lb butternut squash
1/2 cup of canola oil
1 cup of sugar
4 eggs
1 tsp of vanilla
3 heaping tablespoons of flour
1 tsp of baking powder
Peel and cut squash into chunks
Cook in boiling water until soft
Once soft, drain well in a collander
Once drained, mix well with the other ingredients except the cinamon
Pour into a greased 9 x 13 pan. Sprinke with cinamon
Bake for 45 minutes on 350
This is delicious. My kids call it "squash cake". There are never any leftovers when we have guests!
Karen Saka