1. Put some water on to boil.
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2. Preheat your oven to 350°F.
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3. Start cutting up your squash into chunks for easier cooking. Note to self for next time: take the skin off FIRST so you don't spend the next 45 minutes carefully picking out skin from your mashed squash. >_<
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4. Keep going until you reach the bulbous seed pocket. Chop the pocket in half to reveal the seeds.
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5. Use your Super Ultra Magical Seed Remover Wand® and remove the seeds.
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6. Oh, what's that? You don't have a Super Ultra Magical Seed Remover Wand®? Well, I'm sorry to hear that, but fear not, my good goon, you can use its more primitive prototype, also known as a spoon.
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7. Once you have everything chopped up,
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8. dump them in the pot and let them boil for approximately 15 to 25 minutes,
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9. or until fork tender.
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10. While the chunks boil, get the rest of the ingredients measured out. They're in order left-right top-bottom according to the ingredient list up top. Please note that I like to pretend I eat healthy so I replaced 1/2 cup flour with 1/2 cup whole wheat flour.
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11. Mix the dry crap together.
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12. Grease and flour your favorite 9x13.
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13. When your squash is ready, drain the chunks carefully...
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14. ... and mash the chunks up so that you have approximately two cups' worth of squash. Got leftovers? Put them aside and you'll see why later.
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15. Mix the squash, eggs, and dry mixture together until it resembles chunky baby food. Pour into your floured pan.
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16. Pop the pan into the oven for approximately 45 minutes...
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17. ... or until random wooden or metal instrument inserted in the middle comes out clean. Let the cake cool and either frost it or enjoy it naked. Bon appétit!
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Oh, right, what do you do with the leftover squash, if you have any? Why, feed it to your pet rats, of course!
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Om nom nom
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They made such a mess :3
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