Butternut Squash Gingerbread Recipe - (5/5)

Ingredients

• for the squash Topping:
• 1 medium butternut squash (about 2 pounds)
• 1/2 cup (1 stick) unsalted butter, plus a little more
• for buttering the pans
• 1 cup firmly packed brown sugar
• 1/2 cup coarsely chopped pecans
• for the cake Batter
• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 cup hot strong coffee
• 1/2 cup molasses
• 2 teaspoons peeled and grated fresh ginger
• 2 large eggs
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter,
• melted and slightly cooled
• Whipped cream, sweetened to taste with sugar