I had tons of squash from the garden this year and found this recipe from Canadian Living to help me use some of it up. It rocks! I iced it with lemon buttercream but the recipe suggests a cream cheese frosting. I've added that recipe to the bottom of the cake recipe if you want to try it.
1 cup walnuts, chopped (raisins might be nice too!)
2 cups cooked squash
1-1/4 cups packed dark brown sugar
1 cup vegetable oil
2-1/2 cups all-purpose flour
2 tsp baking powder
1-1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp nutmeg
On baking sheet, toast walnuts (if using) in 350°F oven until fragrant, about 8 minutes. Let cool; set aside.
Halve and seed squash; roast, cut side down, on foil-lined baking sheet in 425°F (220°C) oven until tender when pierced with fork, 30 to 60 minutes. Let cool. Scoop out flesh; purée in food processor to make 2 cups. (Make-ahead: Store in airtight container for up to 24 hours.)
In large bowl, whisk together eggs, sugar and oil until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, cloves and nutmeg; stir into egg mixture alternately with squash, making 3 additions of dry ingredients and 2 of squash. Fold in walnuts (if using). Scrape into greased 13- x 9-inch cake pan.
Bake in 350°F oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool on rack for 15 minutes. Remove from pan; let cool completely.
Cream cheese frosting:
1 pkg cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1 tsp finely grated orange rind
In bowl, beat cream cheese with butter until smooth; beat in sugar and orange rind until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)