pumpkin cake

4 eggs
2 c sugar
1 c salad oil (applesauce)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 c pumpkin
beat eggs w/ sugar. add oil/applesauce - continue to beat. mix dry ingredients and thoroughly beat into mixture. add pumpkin mixing well again. pour into well greased & floured 9 x 13 inch pan. bake at 350 degrees for 55 min. let stand in pan for 10 min. turn out on rack and cool.
cream cheese frosting
3 oz cream cheese-room temp
1/2 c butter-room temp
1 lb conf sugar (powder sugar)
1 tsp vanilla
1 c broken pecans (optional)
bring cream cheese and butter to room temp. combine them and add sugar and vanilla beating until very smooth. stir in nuts and spread on cool cake

Butternut Squash Bread Pudding

From real Simple
Serves 8| Hands-On Time: 30m | Total Time: 1hr 30m
Ingredients
2 tablespoons olive oil, plus more for the baking dish
2 medium onions, chopped
1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
1/2 pound Gruyère, grated (2 cups)
Directions
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.F