A delicious coffee cake with butternut squash, cranberries, and a streusel filling and topping.
With a pastry blender or fork, blend together the flour, brown sugar, and butter until evenly mixed (it will look like small crumbs). Stir in the pecans or mixed nuts, as well as the cinnamon and ground ginger. Chill until ready to use.
Grease a 10" springform pan and set aside. Preheat the oven to 350 degrees F.
In a small bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, then the vanilla. Stir in the butternut squash, the cranberries, and the fresh ginger.
Pour half of the batter into the springform pan and spread it around evenly. Top the batter with a layer of half the streusel. Pour the remaining batter into the pan, carefully spreading it evenly around the pan. Top with the remaining streusel. Add a few fresh cranberries to the top if desired.
Bake the cake for 45 minutes, or until a toothpick in the center comes out clean. Let the cake cool for 10-15 minutes, then release it from the springform pan. Serve warm or at room temperature.