Winter Squash Cake
adapted by Jessica Moody, original recipe from Simply in Season referred to us by Ashleigh Stegall

This recipe can be made into a cake like mixture (9x13) or into a bar type treat (11x17 jelly roll pan)

Make two cups pureed winter squash or pumpkin
(Cut squash in half. Place in a pan with water with seed side down into water. Cook for approx. 45 minutes at 350. Scoop out seeds, place back in oven seed side up and cook until soft.)
Leftover puree can be frozen.

Combine with…
2 cups of Praire Gold or 2½ cups of Spelt flour.
¾ cup of butter, coconut oil, palm shortening, etc…
1½ cups of sucanat (you can add whole sucanat, but it will be even better if you first powder it using a coffee grinder).
1 tsp cinnamon (or add on the next day)
½ teaspoon nutmeg (optional)
¼ - ½ teaspoon ginger (optional)
1 TBSP real Apple Cider Vinegar

Blend thoroughly, allow to sit for 12-24 hours.

Day Two:
Add 2 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla,
½ tsp salt and 4 eggs.

Reblend thoroughly but briefly.

Bake for 25-30 minutes at 350.

Various Variations
by J&J Moody

To skip soaking the batter, replace the above flour with sprouted grain flour from Spelt or the like.

Note Well: If you are using a pre-made pumpkin pie puree, reduce the sugar by ½ cup and no cinnamon or other spices.