Butternut Squash Cake with Labneh (Yogurt) Glaze

  • Author: Clémence Gossett
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x


I was going with “cake for breakfast” with this one or “what to do with too much squash,” or even “one-bowl wonders!” But I’ll just call it “don’t tell the kids they’re eating vegetable leftovers cake.”



  • 1 Cup All purpose flour
  • 2/3 Cup Whole wheat flour (Spelt is our favorite)
  • 11/2 tsps Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Ground nutmeg
  • 1 tsp Ground cinnamon
  • 1 cup Roasted and pureed butternut squash (from about one small squash)
  • 1 cup Olive oil
  • 1 cup Sugar
  • 1 tsp Kosher salt
  • 3 Eggs

Labneh or Yogurt Glaze

  • 1/3 cup Powdered sugar
  • 1/2 cup Labneh or whole milk yogurt
  • 2 Tbsps Pomegranate seeds (for garnish)


  1. Preheat the oven to 350°F.
  2. Line a medium loaf pan (about 8″ x 4″) with parchment paper.
  3. Mix the dry ingredients together in a medium-sized bowl and set aside.
  4. Using a larger bowl, whisk together all of your wet ingredients (including the sugar).
  5. Pour the dry ingredients over the wet and whisk until just combined.
  6. Pour into pan and bake for about 35 minutes, or until the center us just set. Cool before glazing.

Labneh or Yogurt Glaze

  1. Sift the powdered sugar and mix with the labneh.
  2. Spoon over the cake and garnish with pomegranate seeds.

Keywords: Butternut Squash Cake