she said Acorn Squash Bundt Cake

Here are a few things you should know about me...

1. I love winter squash.
2. I love Autumn.
3. I love baking.
4. I love baking vegan cakes.
5. I especially love baking vegan squash cake in the Autumn.
6. Oh and I really love long Vacation Weekends.

Put it all together and you have my variation of Simmer's acorn squash bread on your Thanksgiving weekend. Enjoy! (I know I will)

1 acorn squash
1 1/3 cups sugar
1/3 cup mild olive oil
2 egg-replacer eggs (I use Ener-G)
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Coarse sugar for sprinkling

1. Preheat oven to 350 degrees.
2. Rinse acorn squash under warm water. Dry and cut the squash in half and scoop out the seeds and stringy fibers with a spoon. Lay the squash halves cut side down in a large baking dish, with a 1/4 inch water. Roast for approximately 45 minutes to 1 hour or until tender with a fork to check.
3. Remove from the oven and cool. Once cool, scoop out the flesh and discard the skin.
4. Press roasted squash through a cheesecloth to remove any excess moisture. Reserve 1 cup of pressed squash for the recipe and save any leftover for another use.

5. In a large bowl, beat together the 1 cup squash puree, sugar, oil and egg-replacer until mixed well.
6. In a separate bowl, sift together the flour, spices, baking soda, baking powder and salt.
7. Add dry ingredients to the squash mixture and mix well (until no visible clumps).
8. Fold in walnuts.

9. Butter and lightly flour a Bundt pan and scoop the batter into the pan. Sprinkle the top generously with coarse sugar.
10. Bake for 50 minutes, or until a toothpick inserted into the center of batter comes out clean.

Breakfast, Dessert, Snack. Hooray!