Name: Squash Coffee Cake
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 10 to 12 serving(s)
Ingredients: 1/2 cup (105 g) lightly packed brown sugar; 1/2 cup (75 g) unbleached all-purpose flour; 1/2 cup (50 g) roasted pecans, coarsely chopped; 1/4 cup (55 g) sugar; 2 tsp ground cinnamon; 1/2 tsp salt; 1/3 cup (75 g) unsalted butter, softened; 2 cups (300 g) unbleached all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 cup (115 g) unsalted butter, softened; 1 1/4 cups (265 g) lightly packed brown sugar; 2 eggs; 1/2 cup (125 ml) milk; 1 1/2 cups (375 ml) cooked butternut squash, coarsely mashed with a fork (see note)

For 1 1/2 cups of coarsely mashed cooked squash, roast a small butternut squash, cut in half and seeded, cut side down, at 375°F (190°C) for about 45 minutes or until tender.