- Preheat the oven to 180°C (350°F).
- In a small bowl, mix together the buttermilk and rolled oats. Set aside for 10 minutes.
- In a large bowl, beat together the margarine and brown sugar until well blended. Add the egg, vanilla, squash purée, orange zest, ginger, and rolled oat mixture. Mix well.
- In another bowl, mix together the flour, baking powder, and baking soda. Add dry ingredients to the squash mixture and stir until smooth and well blended.
- For the mixture into a greased, floured Bundt cake pan. B ake for 45 minutes or until a toothpick inserted into the centre comes out clean. Set aside.
ICING: Meanwhile, mix together the buttermilk, brown sugar, orange juice, margarine, and baking soda in a small saucepan. Bring to a boil and cook until frothy.
Use a toothpick to make small holes all over the top of the cake. Pour icing over cake while it's still warm. Set aside to cool.
*To prepare squash purée, cut squash in half and remove seeds. Place on a baking sheet and bake in a 180°C (350°F) oven for 40 minutes or until tender. Scrape cooked squash from peel and purée until smooth, using a hand blender.
VARIATION: You can use other types of squash for this recipe. The less commonly used varieties such as spaghetti squash and stripetti squash also produce excellent results.
CHEF'S SECRET: If you don't have buttermilk, you can use a homemade version.
Measure 15 mL (1tbsp.) of white vinegar into a measuring cup and add milk to make a total of 250 mL (1 cup). Set aside for 10 minutes before using.