Recipe: Butternut Squash and Honey Apple Cakes

Get a hearty dose of fruit and vegetables right on the trail.

1 small butternut squash, halved and seeded

1 egg

1/2 teaspoon salt

1 pinch nutmeg

2 to 3 cups flour

3 tablespoons vegetable oil

Thinly sliced Fuji apple

1/2 cup pecans, chopped

Honey, for drizzling

At Home

Chop squash into two-inch chunks, leaving skin on, and boil for 20 minutes until tender. Strain and allow squash to cool. Scrape the flesh into a large bowl (discard the skin) and mix in egg, salt, nutmeg, and 1½ cups of flour until a soft dough forms. Add more flour until the wet dough sticks together, then place dough in a zip-top bag (lasts up to two days).

In Camp

Heat one teaspoon of oil in a skillet on medium-high heat. Spoon a quarter of the dough onto the skillet and cook until golden, about one minute each side. Top with apple slices, pecans, and a drizzle of honey.

Prep Time

25 minutes

Cook Time

10 minutes

Price $1.75

Weight 12 oz.

Serves 4

Calories 377

Fat 11 g

Carbs 60 g

Protein 9 g

(All info per serving.)