Caramelized Butternut Squash Upside-Down Cake

Ingredients

• Butternut Squash and Pan Preparation
• 1 medium butternut squash (about 2 pounds/906g)—peeled, halved and seeded
• 2 tablespoons (42g) honey
• 6 tablespoons (85g) unsalted butter, at room temperature
• ½ cup (109g) dark brown sugar
• Cake Batter
• 6 ounces (170g) unsalted butter, at room temperature
• 1 cup (212g) dark brown sugar
• 3 large eggs (170g), at room temperature
• 1 teaspoon vanilla extract
• 2 cups (241g) all-purpose flour
• 1 tablespoon ground cinnamon
• 1½ teaspoons ground ginger
• 1½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup (240g) sour cream
• Heavy cream, ice cream or whipped cream for serving (optional)