I made this recipe when I bought the baked butternut squash. I bought to much squash. So I had to look for something else to make this did sound wired, but it tasted good. I made 1 cake & by the end of the night there was none left.
First pre-heat the oven to 350F. Then spray the bottom of a 13x9 inch cake pan with spray.
Next in a large bowl mix 3/4 cups of the butter & sugar with an eletric mixer on medium speed until light & fluffy. Then beat in the eggs until fluffy. Then beat in the baking powder, baking soda, salt, ginger, cinnamon & nutmeg. Then add in the flour altrtnatley with the buttermilk. Make sure to scrape down the bowl. Then stir in the squash & 1/2 cup nuts. Then spread in the pan.
Next bake for about 30 to 40 mins or until toothpick comes out clean. Then fully completely.
Then in a medium bowl beat 1/2 cup butter & cream cheese with an eletric mixer on medium speed until light & fluffy. Then add in the powdered sugar, 2 Tbsp. milk & sryup. Bet until smooth & creamy. Add in addiitional milk if need be. Then frost the cake & sprinkle with 1/2 cup of the nuts. Cover & refrigerate until ready to serve.