Acorn Squash Cake

1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
Streusel Topping (see recipe below)

Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.

Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each additon. Stir in pecans. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool Cake in pan on a wire rack.

Yield: 9 servings

Streusel Topping

1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans

Combine all ingredients in a bowl.

Yield: 1-1/2 cups of topping.

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