Butternut Squash Pie Cake
Ingredients
- For the pie-cake:
- 2 cups (9 ounces) all-purpose flour
- 1 cup (7 ounces) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg, lightly beaten
- For the roasted squash filling:
- 2 pounds peeled and cubed butternut squash (1/4- to 1/2-inch cubes)
- 2 tablespoons brown sugar, divided
- Zest and juice of 1/2 orange
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon cardamom
- 1/3 cup chopped toasted hazelnuts
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