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Ingredients

• 1 1/4 cups packed brown sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 3 eggs
• 2 1/2 cups Gold Medal® all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 2 cups shredded peeled butternut squash (about 1 lb)
• 1/2 cup sweetened dried cranberries, if desired
• 1/2 cup chopped toasted hazelnuts (filberts), if desired
• 1/2 cup butter or margarine, softened
• 4 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk
• 4 cups powdered sugar
• 1/4 cup chopped toasted hazelnuts (filberts)

Description

Similar In Flavor And Texture To Pumpkin, Butternut Squash Works Well In This Moist Cake, Studded With Cranberries And Nuts.

Betty Crocker