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1
Preheat oven to 160 degrees Celsius.
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2
Prepare the streusel by pouring 60 grams of flour, 80 grams of brown sugar, 85 grams of cold, diced butter, crushed pecans, and 1 teaspoon of cinnamon in a bowl. Mix with your fingertips.
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3
Set aside in the refrigerator.
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4
For the squash puree, wash the butternut squash, cut it into thick slices, and remove the seeds. Place the slices in an ovenproof plate. Sprinkle with 2 tablespoons of olive oil (no salt nor sugar) and bake at 200 C for 50 minutes to 1 hour, until very tender. Puree and keep in a jar in a cool place.
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5
In a large bowl, mix 220 grams of flour, baking powder, baking soda, a pinch of salt, and spices.
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6
In another bowl, mix 115 grams of softened butter and 130 grams of brown sugar until well blended and smooth. Add to the mixture of dry ingredients and stir.
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7
Add the eggs gradually, then the squash puree, the cream, and the cranberries. You should obtain a smooth batter.
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8
Pour into a 26 centimeter diameter baking dish lined with parchment paper.
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9
Remove the streusel from the refrigerator. Mix it quickly to slightly reduce the size of the pecans.
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10
Spread the streusel on the top of the cake, pressing lightly.
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11
Bake for 50 minutes, checking the doneness with the blade of a knife.
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12
Let it cool down and sprinkle with powdered sugar.
