Butternut Squash Cake

CAKE:
6 Tbsp. butter, softened
1 1/2 cups sugar
1/3 cup vanilla yogurt
3 eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 1/2 cups flour
3/4 cups buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts, optional

FROSTING:
1/2 cup butter, softened
1 package, 3 ounces, cream cheese, softened
4 cups powdered sugar
2-4 Tbsp. milk
1 1/2 tsp. maple flavor
1/2 cup chopped walnuts, optional

Heat oven to 350. Spray bottom of 13x9 with cooking spray.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in yogurt and eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 Tbsp. milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

NOTES:Hello fall! This is a great fall recipe. We had over 2 dozen butternut squash from one plant this year so I needed something creative to do with some of it. We loved it. I lightened it a bit from a Betty Crocker fall baking booklet I bought.