Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with cranberries and nuts.
To toast hazelnuts, place in shallow baking pan. Bake at 350°F for 6 to 10 minutes, stirring occasionally, until fragrant and golden brown. Cool slightly and rub nuts between hands to loosen some of the skins.
Walnuts or pecans can be used instead of the hazelnuts.
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