by Chef Susan Goss, Second Harvest Food Bank
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4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups cushaw squash, cooked and mashed
(can substitute butternut squash or pumpkin)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 teaspoon salt
1 teaspoon baking soda


  1. Preheat oven to 350 F. In the bowl of an electric mixer fitted with the paddle attachment, combine eggs, sugar, oil and squash until light and fluffy.
  2. In a separate bowl, stir together remaining ingredients. Add to mixer bowl and mix at low speed until thoroughly combined. Raise speed to medium high and beat batter for 1 minute to aerate.
  3. Butter a 9” x 13” baking pan or spray with pan spray.
  4. Spread batter evenly into pan, smoothing top.
  5. Bake until golden brown and cake tester inserted near middle comes out clean, about 30 minutes.
  6. Let cool completely before cutting into bars. Top if desired with your favorite cream cheese frosting.