- 1/4 cup butter, softened
- 3/4 cup firmly packed light brown sugar
- 1 large egg
- 1 cup cooked, mashed acorn squash
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped pecans
- Streusel Topping
How to Make It
Beat butter and sugar at medium speed with an electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.
Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed after each addition. Pour batter into a greased 9-inch square pan. Sprinkle with Streusel Topping.
Bake at 350° for 40 minutes. Cool cake in pan on a wire rack.