Name: Ginger-Squash Cake with White Chocolate Frosting
Yield: Makes 8 Servings
Ingredients: Nonstick vegetable oil spray; 1 cup all purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1 cup finely shredded peeled butternut squash; 3/4 cup (packed) golden brown sugar; 1/3 cup unsalted butter, melted; 1 large egg; 2 tablespoons finely grated peeled fresh ginger; 1 1/4 teaspoons vanilla extract, divided; 3/4 cup chopped toasted hazelnuts (about 4 ounces), divided; 3 tablespoons whipping cream; 3 ounces high-quality white chocolate (such as Lindt or Perugina)

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