Butternut squash cakes topped with pecans honey apples and mascarpone cheese

Butternut Pecan Cakes with Honey Apples and Mascarpone

Yield

6–8 servings (about 14 small cakes)

Prep Time / Cook Time

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Activity Guide

Car Camping

Ingredients

  • 1 small butternut squash, halved and seeded
  • 1 egg (or 1 tablespoon ground flax seed + 3 tablespoons water)
  • 1/2 teaspoon salt
  • a pinch of nutmeg
  • 2-3 cups all purpose flour
  • 3 tablespoons oil
  • 1 apple, sliced
  • 1/2 cup pecans, chopped
  • 1/2 cup mascarpone cheese
  • honey, for drizzling

Tools

  • Cutting board
  • Knife
  • Large pot
  • Skillet
  • Spatula
  • Spoon

Method

  1. Chop the squash halves into large chunks, leaving the skin on. Place chunks in a large pot of boiling water until flesh is tender, about 20 minutes.
  2. Strain squash, and pour the pieces out onto a cutting board, letting cool just until you can handle it. Scrape the flesh from the chunks with a spoon back into the pot, discarding skin. Add the egg, salt and nutmeg, and 1/2 of the flour to the squash and mix just until a soft dough forms. Do not overmix. Continue adding flour if the dough is still too moist.
  3. Heat about 1 teaspoon of oil in a skillet set to medium-high heat. Spoon about 1/4 cup mixture onto the skillet and cook, about 1 minute each side, until golden brown.
  4. Top with apple slices, chopped pecans, a dollop of mascarpone cheese, and a drizzle of honey.