If you can get eggnog at the grocery store, this cake keeps well in the refrigerator. Although my family will eat it whenever, it is a stunning and indulgent dessert that is perfect for any holiday or New Year’s gathering.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 eight-ball squash, cut into chunks
- 1 yellow squash, cut into chunks
- ½ dark red bell pepper, cut into strips
- 1 Roma tomato, sliced
- 2 tablespoons unsalted butter, cut into thin slices
- 1 teaspoon dried basil
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons capers
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Layer chunks of eight-ball squash and yellow squash in an 8×8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
- Bake in the preheated oven until tender and bubbly, about 40 minutes.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 466 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |