Butternut Squash-Apple Coffee Cake

Butternut Squash-Apple Coffee Cake 1 butternut squash (2 lb) 2 c + 2 Tbsp all-purpose flour 2 tsp + ½ tsp cinnamon 1 tsp baking soda 1 tsp baking powder ¼ tsp salt ⅓ c sugar ¼ c + 2 Tbsp unsalted butter (room temperature) 1 c low-fat plain Greek yogurt 2 lg eggs 1 c peeled and diced Granny Smith apples ½ c chopped toasted pecans ⅓ c dark brown sugar Confectioners' sugar (optional) HEAT oven to 425°F. PEEL, seed, and dice 1 butternut squash (2 lb) and place in even layer on greased baking sheet. Roast until soft, 20 to 25 minutes. Reserve 1 cup. Place remaining squash in food processor and puree until smooth. Reduce oven heat to 350°F. COAT a 9" × 9" baking dish with cooking spray. Sift 2 cups flour, 2 teaspoons cinnamon, baking soda, baking powder, and salt in medium bowl. Beat the sugar and ¼ cup unsalted butter in large bowl until light and fluffy, about 3 minutes. Beat in the Greek yogurt, eggs, and pureed squash until smooth. Stir in dry ingredients until combined. Fold in the apples and reserved diced squash. POUR into pan. Stir together the pecans, brown sugar, 2 tablespoons all-purpose flour, 2 tablespoons unsalted butter, and ½ teaspoon cinnamon until crumbly. Sprinkle over batter. BAKE until wooden pick inserted in center comes out clean, about 35 minutes. Cool and dust with confectioners' sugar, if desired.