Acorn Squash Cake with Pecan Streusel

• 1/4 cup butter softened
• 3/4 cup brown sugar light, firmly packed
• 1 large eggs
• 1 cup acorn squash cooked and mashed
• 1/2 teaspoon vanilla extract
• 2 cups flour, all-purpose
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon ground
• 1 cup pecans chopped
• 1/2 cup brown sugar firmly packed, light
• 13 cup flour, all-purpose
• 1/2 teaspoon cinnamon ground
• 1/4 cup butter softened
• 1/2 cup pecans chopped

1. Preheat oven to 350F (180C).
2. Beat butter and sugar at medium speed with and electric mixer until creamy.
3. Add egg, beating well.
4. Stir in squash and vanilla.
5. Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each addition.
6. Stir in pecans.
7. Streusel Topping: Combine all ingredients in a bowl.
8. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.
9. Bake until toothpick inserted in middle comes out clean, 40 to 50 minutes.
10. Cool for 15 to 20 minutes, serve warm, at room temperature or chilled.

butter, brown sugar, eggs, acorn, vanilla, flour, baking soda, salt, cinnamon ground, pecans, brown sugar, flour, cinnamon ground, butter, pecans

Taken from recipeland.com/recipe/v/acorn-squash-cake-pecan-streuse-36790 (may not work)