This is so plain and basic, but so moist and so chocolate. There’s no need for icing or creamy frosting for this chocolate squash bundt cake.
Any kind of cooked, mashed squash will work. Make sure it’s cooled before you bake with it, but not refrigerator-cold. Such as every ingredient baked with, make sure the squash is at room temperature.
Cream 1 stick softened unsalted butter with 2 cups sugar, then add 1 teaspoon vanilla extract and 3 large eggs.
Incorporate 2 cups squash.
In a separate bowl, combine dry ingredients of 2 1/2 cups cake flour, 1 teaspoon coarse salt, 1 teaspoon baking powder, and 3/4 cups cocoa.
Stir the flour mixture alternately with 2 cups buttermilk. Add a mixture of nuts if desired.
Scrape batter into a buttered or sprayed bundt cake pan coated with powdered chocolate. When batter is in the pan, run a knife through it to eliminate air pockets before baking in a preheated 350 degree oven. 
Bake until a toothpick inserted is crumb-free, but be careful not to over-bake. Allow to cool in the pan on a rack for 10 minutes before removing from the pan.
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