This was really good; a nice mild taste and it used up some of the squash I bought last week when I overestimated my squash needs by a LONG shot.:

Patty Pan Squash Cake with Streusel Topping

• 1/4 cup butter, softened
• 3/4 cup light brown sugar, firmly packed
• 1 large egg
• 1 cup cooked and mashed Patty Pan squash
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Streusel Topping (see recipe below)

Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.

Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each additon. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool Cake in pan on a wire rack.

Streusel Topping

• 1/2 cup firmly packed light brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened

Combine all ingredients in a bowl.

The squash and eggs were grown locally. There are local resources for some of the other ingredients; but since I used what was on hand I have to admit that they were from other places. You could get the flour from King Flour, the butter from Butterball, and the cinnamon for Sue Chef I think.