Brown Butter Butternut Squash Cake

Butternut Squash Bundt Cake

• Melt butter in a small saucepan over medium-low heat. Cook, stirring often, as butter foams and then begins to brown and smell nutty, about 5 minutes. When golden brown, scrape into a medium bowl and chill until firm. Remove from refrigerator and let soften to room temperature.
• Preheat oven to 325°F. Generously butter and flour a 12-cup bundt pan.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together brown butter and brown sugar on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated. Scrape down the bowl and mix in butternut squash mash and vanilla.
• Add dry ingredients and mix until fully combined. Scrape the batter into the prepared pan and tap against the counter to eliminate air bubbles.
• Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then invert on a wire rack and let cool.
• Drizzle with date butterscotch glaze, top with torn dates and sprinkle with flaky salt.

Date Butterscotch Glaze

• Melt butter in a medium saucepan over medium heat. Whisk in date sugar, cream and a pinch of salt.
• Bring to a boil, reduce to a simmer, and cook, stirring, until sauce has thickened and darkened, 7-10 minutes. Whisk in more cream, a tablespoon at a time, until a pourable consistency is reached. Use warm.