The addition of butternut squash and warm spices (I used ginger instead of cardamon) give this cake a subtle, but delightful, autumn flavor. Despite its shape, this falls solidly in the banana bread category for me, however, add a drizzle of brown sugar icing or serve it with pumpkin ice cream (or both! go crazy!) and it becomes a dessert just right for cool fall days.
Even though critters consumed about two-thirds of the squash in our garden, we still have more than our fair share of butternut squash, so I'll be trying to find lots of butternut belly delights in the coming weeks!