Danish Creamery : Brown Butter Butternut Squash Cake

Ingredients

• 3 sticks Danish Salted Butter, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon Kosher salt
• 2 ½ cups packed brown sugar
• 6 large eggs
• 10 ounces cooked and mashed butternut squash (about 1 ¼ cups), room temperature
• 1 Tablespoon vanilla extract
• 4 ounces Medjool dates, pitted and torn
• 3 Tablespoons Danish Salted Butter
• ½ cup date sugar (can substitute brown sugar, if desired)
• ¾ cup heavy cream, plus more if needed
• ¼ teaspoon Kosher salt
• 1 teaspoon vanilla extract