gluten-free eats

this is not a potato post 👀

I was craving squash cake and I had several squashes in my fridge (bounty of the season), but I've never actually made a gluten free squash cake before. I'm not sure I've ever actually made squash cake before, but I'm positive that the last time I ate one was before I found out I was gluten intolerant, which is now 12 years ago.

If you're like me and like carrot cake but find it overwhelming (i.e. it's nice, but after two bites it's Too Much Of Everything), or even 'too autumny' for the season, squash cake may be for you! it uses different spices than a carrot cake so it feels lighter and is a bit more zingy as it also uses lemon zest.

( ingredients, recipe, and photos )

bonus quick and dirty recipe in honour of potato month: the Leftovers & Why Do I Have So Many Squash In My Fridge Frittata

1 squash, shredded
1 large potato, shredded
3-4 eggs
a blob of sour cream
parmesan/similar hard, grated cheese (I used about half a cup)
1tsp powdered onion (or shred an onion if you have it)
2tbsp ground paprika
1tsp chilipowder
salt and pepper after your own heart

mix together, bake in the oven at 200C fan for about 20-30 minutes (tbh I lost track of time and don't know how long this cooked for). enjoy. makes 3 servings, this was my WFH lunch and dinner same day, and the 3rd serving went with me to the office the following day.