Spiced Parsnip Cake

• 1 sm. butternut squash, peeled, seeded, sliced
• 2 cup all-purpose flour
• 2 tsp. baking powder
• 2 tsp. ground ginger
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup brown sugar
• 3/4 cup vegetable oil
• 1 tsp. vanilla extract
• 3 cup coarsely grated, peeled parsnips (about 1 lb)

1. In glass baking dish, combine butternut squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high 10 min. Let stand, covered, 5 min. Drain well. Transfer to food processor. Puree until smooth. Cool completely.
2. Preheat oven to 350. Grease 2 9-in cake pans. Line bottoms with parchment and grease.
3. In med. bowl, whisk flour, baking powder, ginger, cinnamon, baking soda, salt, and nutmeg. Set aside.
4. In large bowl, with mixer on medium, beat eggs, sugars, oil, vanilla, and 1 1/2 cup squash puree until well combined. Add flour mixture. Mix until just incorporated. With rubber spatula, fold in parsnips.
5. Divide among pans. BAKE 35 - 40 MIN. Cool on wire racks 10 min. Invert.
6. Decorate as desired.

butternut squash, flour, baking powder, ground ginger, ground cinnamon, baking soda, salt, ground nutmeg, eggs, sugar, brown sugar, vegetable oil, vanilla extract

Taken from www.epicurious.com/recipes/member/views/spiced-parsnip-cake-52910311 (may not work)