Mary McNamara is one of my oldest friends – and we have baked in professional kitchens together as well as with one another at our homes. Mary is a natural born cook and baker and she is my #1 phone call when I want to brainstorm recipe development ideas. She is also a prolific gardner and lives on a farm – Plainville Farms, hence the image. These Squash Squares are typical of her approach – based on fresh fruits and vegetables, simple preparation, homespun and delicious. She likes to use butternut squash for these; it is easy to find, even pre-peeled, and has a brilliant color and rich, sweet texture.
This is from my mother in law. It's simple, but it's always very popular.
Makes: 1, 10 by 15 inch pan
- 1 cup flavorless oil
- 2 cups sugar
- 4 eggs
- 2 cups cooked mashed squash, such as butternut
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup of nuts (optional)
- Cream Cheese Icing
- 3 ounces of cream cheese (softened)
- 1 ½ tablespoons milk
- Sifted confectioner’s sugar
- ½ teaspoon vanilla extract
- For the Squares: Mix first 4 ingredients until smooth. Sift dry ingredients together. Slowly add to blended ingredients. Pour into a greased 10 by 15 pan. Bake for 25 minutes in a 350-degree oven.
- For the Icing: Beat cream cheese. Add milk and vanilla. Add sugar until desired thickness.
- Use your favorite cream cheese frosting if you like, and load on as much as you like!