1 cup Flour
1 cup Brown sugar, firmly packed
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ginger
1/2 cup Butter (I used margarine)
3/4 cup Steamed or baked, mashed squash
1 tsp. Vanilla
1/2 cup Chopped nuts (I omitted the nuts)
2 Tbl. Butter (I used unsalted butter)
2 Tbl. Milk (I used skim and cut back a little and added more vanilla)
2 cups Confectioners' sugar (powdered sugar)
1/4 tsp. Vanilla
In large bowl combine all ingredients except nuts. Beat with electric mixer on medium speed for 2 minutes. Stir in nuts.
Spread into a greased, 13x9x2″ pan.
Bake at 350? for 20 to 25 minutes. Cool.
Brown butter in saucepan (I did not brown the butter, I used room temperature butter). Remove from heat; stir in milk, sugar and vanilla. Beat until smooth, thinning with milk if necessary.
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