Acorn Squash Cake with Streusel Topping - Restaurant Association of Nova Scotia
Creamy butter and brown sugar base with mashed acorn squash, chopped pecans, and a crunchy cinnamon streusel topping; bake for a comforting fall dessert.
Ingredients
- 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
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