August 9 007

Since I have become a diabetic I have began to create a a few recipes, then since I have grown some of these beautiful butternut squash I decided to see how many ways I could use them. I have used them several ways but the cake turned out really well and it serves the purpose for a sweet tooth. Butternut Squash Cake

1 cup butter 1 cup self risen white flour

1 cup splenda 1 cup wheat flour

1 cup butternut squash, mashed 1/2 cup soy flour

1 cup cottage cheese 1 teaspoon baking powder

2 eggs 1/4 soda

1 teaspoon vanilla 1/4 nutmeg

Cream butter and sugar, add squash and cottage cheese,

Mix salt, baking powder, salt and nutmeg to flour.

Add eggs alternate with flour, add vanilla

Bake in loaf pan at 350% for 30 t0 35 minutes.

Not very sweet but you could add more Splenda