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Ingredients
Spiced Butternut Squash Bundt Cake
- vegetable oil, to grease
- 225 g butternut squash, peeled, diced (½ in.)
- 170 g vegetable oil
- 2 egg, large (65-70 g)
- 150 g sugar
- 150 g brown sugar
- 1 tsp salt
- 1 tsp Chinese five-spice powder
- 1 tsp baking soda
- 225 g all-purpose flour
Maple Glaze
- 225 g powdered sugar
- 45 g maple syrup
- 30 g whole milk
- 85 g butter, unsalted
- 1 pinch salt
- Nutrition
- per 1 portion
- Calories
- 1868.1 kJ / 446.5 kcal
- Protein
- 3.7 g
- Carbohydrates
- 62.8 g
- Fat
- 21.4 g
- Saturated fat
- 6.1 g
- Fiber
- 0.9 g
- Sodium
- 333.4 mg
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