Sunday, December 14, 2008

Hubbard Squash Bars


4 Eggs
1 2/3 cups Sugar
1 1/2 cups Hubbard Squash (cooked and mashed)
2 cups Self Rising Flour
2 tsp Cinnamon


8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and squash until light and fluffy. Stir together the flour, and cinnamon. Add the dry ingredients to the squash mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled bars.

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