I had one acorn squash left, a dinner party around the corner & a dessert missing off the menu. So I created this not so sweet, but super moist squash bundt cake.

Despite popular belief I’m not that into very sweet and decadent desserts. And because of that I’m usually not a fan of my own bakes. But this one I loved. It’s a good combo of spice, warm flavours and bitter dark chocolate. Also, the shape of a bundt cake always looks elegant, especially when it’s dressed with a smooth and glossy ganache.



As I was searching for a cake to make for the party, a lot of the recipes either included pumpkin or butternut squash. Didn’t find one single one with acorn squash, so when I made my own recipe I was sceptical of the taste. Maybe there was a reason as to why it was so absent from the internet. But, of course not! Once you blend an acorn squash the taste is basically a combination between pumpkin and butternut. So be creative with the squash in your life.


8 dates
1/2c milk
1 tsp vanilla
1 tbsp lemon juice & zest
1/2c avocado oil
2c. acorn squash puree
1 1/4cย  brown sugar
4 eggs
2c flour
2tsp baking powder
2tsp baking soda
2tsp cinnamon
1/2tsp cloves
1/2tsp nutmeg
1 tsp salt

200 grams dark chocolate
100 grams heavy cream


Preheat the oven to 350 degrees, and grease your bundt pan. In a bowl put in your dry ingredients, the flour, baking powder, baking soda and the spices, set aside. Then, blend together the dates, milk, lemon juice and vanilla, until its all a cream like liquid, then put in a mixing bowl. Add oil, acorn squash puree, brown sugar to the bowl, mix until all is incorporated, then add the eggs one at a time, while still mixing on low. When all is incorporated slowly add dry ingredients, scrape down the sides, and mix making sure everything is incorporated. Pour batter into the bundt pan, bake for 30-45 minutes, rotating half way through. After taking out the cake from the oven, let it completely cool before removing it from the tin.ย 

Weigh out chocolate in a large metal bowl and the cream in a separate bowl. Warm up your cream in a pot, let it get hot, until it almost boils (but donโ€™t let it boil!). Then pour the cream over the chocolate and whisk as hard as you can until chocolate is all melted, smooth & shinny.
** if your ganache looses itโ€™s shine or the chocolate is not completely melted, put the metal bowl over a pot of boiling water (over a bain-marie) until the ganache slightly warms up, then take it off the pot & whisk like your life depends on it, it will become smooth & velvety in no time.

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