Three-Ginger Butternut Squash Gingerbread
- Makes12 servings
- Cook Time1¼ hours
- Active time plus cooling30 minutes active, plus cooling
This gingerbread packs a peppery triple-punch thanks to three forms of ginger—ground, fresh and candied. Butternut squash keeps the crumb plush and moist. For ease, we use frozen squash, sold in 10- or 12-ounce packages. Either size works, but the 12-ounce size makes for a slightly denser cake. To use fresh butternut, substitute 10 ounces of peeled and cubed squash; it will cook in the same amount of time. Pay attention to the baking cues; underbaking will give the cake a heavy, spongy crumb, so it’s better to err on the side of overdone.
Step 1
Heat the oven to 350°F with a rack in the middle position. Mist an 8-inch square metal baking pan or glass baking dish with cooking spray, then line it with a 7-by-16-inch sheet of kitchen parchment so the ends overhang. Mist with cooking spray. In a medium bowl, whisk the flour, ground ginger, baking powder and salt.
Step 2
In a medium microwave-safe bowl, combine the squash and 3 tablespoons water. Cover and microwave on high until tender, 6 to 7 minutes, stirring once halfway through. Mash the squash as smooth as possible; you should have about 1 cup. Transfer to a fine-mesh strainer, then set over the bowl. Let stand while you brown the butter, stirring occasionally to encourage liquid to drain.
Step 3
In a 12-inch skillet over medium-high, cook the butter, stirring, until the milk solids are deeply browned and the butter has a rich, nutty aroma, 2 to 3 minutes. Transfer to a large bowl; immediately measure 2 tablespoons into a medium bowl, cover and set aside for the glaze.
Step 4
Into the browned butter in the large bowl, whisk the fresh ginger and maple syrup. Whisk in the brown and white sugars until evenly moistened, then whisk in the squash. Whisk in the eggs until homogeneous. Finally, whisk in the flour mixture until no lumps remain. Pour the batter into the prepared pan. Bake until golden brown, a toothpick inserted into the center comes out clean and the sides pull away from the pan, 45 to 50 minutes. Cool in the pan on a rack for 20 minutes.
Step 5
While the cake bakes, whisk the powdered sugar and warm water into the reserved browned butter. The glaze should have the consistency of pourable yogurt; if needed, whisk in more warm water ½ teaspoon at a time. Lay plastic wrap directly against the surface and set aside.
Step 6
Using the parchment overhang as handles, lift the cake out of the pan and place it on the rack. Cool to room temperature, then transfer to a platter, removing the parchment. Whisk the glaze, then pour onto the cake and spread evenly, allowing some to drip down the sides. Sprinkle with the crystallized ginger. Let the glaze set for 15 minutes before slicing.
