Buttercup Squash Coffee Cake

1/4 c. packed brown sugar
1/4 c. sugar
1/4 c. all-purpose flour
1/4 c. chopped nuts
1/4 c. quick-cooking oats
3 Tbsp. cold butter
1 1/2 tsp. ground cinnamon

1/2 c. butter-flavored shortening
1 c. sugar
1 c. mashed cooked buttercup squash
1 tsp. vanilla extract
2 c. all-purpose flour
2 eggs
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Pinch ground cloves
1/2 c. unsweetened applesauce

1/2 c. confectioners’ sugar
1 1/2 tsp. hot water
1/4 tsp. vanilla extract

Combine brown and white sugars, 1/4 cup flour, oats, nuts and cinnamon. Cut in butter until crumbly; set aside. In mixing bowl cream shortening and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9-inch springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 350° for 50-55 minutes or until toothpick inserted in cake comes out clean. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake. 10-12 servings.