Butternut Squash Bonanza

Spiced Butternut Squash and White Chocolate Cupcakes

Spiced Butternut Squash and White Chocolate Cupcakes

So…. what do you do if you have a glut of butternut squash? Make cupcakes, of course! Oh, and I suppose a soup might be a good idea too. That’s how it is in my kitchen: the cupcakes come first.

I’ve experimented a little bit and come up with spiced butternut squash and white chocolate cupcakes topped with cinnamon cream cheese butter icing. To add some variety I also made a mascarpone frosting with a little icing sugar, mascarpone cheese and a dash of fresh orange juice.

Spiced Butternut Squash and White Chocolate Cupcakes with Mascarpone Frosting

Spiced Butternut Squash and White Chocolate Cupcakes with Mascarpone Frosting

They’re for a tutorial for UK Handmade magazine’s Autumn issue, coming out around September. I like how they’ve turned out, as they’re a bit like a carrot cake (which I love!) although I think I prefer them with the mascarpone topping rather than the cinnamon cream cheese buttercream. I guess you could also top them with a white chocolate ganache although that might be a little bit too sweet….

Spiced Butternut Squash and White Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

Spiced Butternut Squash and White Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

On to the soup… I have a nice simple recipe for butternut squash soup from my copy of The Student Vegetarian Cookbook, but its a little bit too bland for my taste, and too rich, so now when I make it I reduce the butter (and the quantity of parmesan cheese to garnish) and add a large handful of chopped fresh sage from my herb patch, plus tinned or freshly cooked cannellini beans to pep it up.  It makes a large saucepan full of soup, so its been soup for lunch every day for the last week and the rest I’ve frozen. The recipe is on the UK Handmade blog for today’s Lifestyle section.

Butternut Squash, Sage and Cannellini Bean Soup

Butternut Squash, Sage and Cannellini Bean Soup

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