Butternut Spice Cake with Vanilla Glaze

When my hubby saw that there was butternut squash in this cake he was very leery about trying it.  His idea of cake is chocolate, chocolate, and then chocolate.  Well, I made this when we had friends over the other night.  Guess what?  He loved it!  :)  It has a unique flavor, it's not as heavy as a carrot cake and has just the right amount of spice.   I think an orange-vanilla glaze would be great on it!

1/2 cup butter, softened
1-1/2 cups sugar
1/4 cup canola oil
1/4 cup plain or vanilla low fat yogurt
2 large eggs
1 tablespoon white vinegar
2 teaspoons pure vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 cup buttermilk
2-1/4 cups peeled, grated butternut squash (about 8 ounces)

Vanilla Glaze:
2-1/4 cups confectioners' sugar
3 tablespoons buttermilk, more as needed
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
pinch of salt

Position a rack in the center of the oven and preheat to 325 degrees.  Butter and flour a 10-cup Bundt pan.  In a large bowl, beat the butter and sugar with a hand or a stand mixer.  Continue beating on medium speed until thoroughly combined, about 1 minute.  Add the oil and the yogurt; mix until combined.  Add the eggs, one at a time, mixing well on low speed.  Add the vinegar and vanilla; mix until combined.  In a medium bowl, combine the remaining dry ingredients, (flour through nutmeg).  Add half of the flour mixture, then half of the buttermilk.  Mix just until combined.  Repeat with remaining flour mixture and buttermilk.  Fold the squash into the batter and transfer to prepared pan; smooth the top with a rubber spatula.  Bake about 1 hour, until a cake tester inserted in the center comes out clean.  Cool on a wire rack for 30 minutes, then carefully invert cake onto the rack and remove pan.  Transfer the cake to a serving plate after it is completely cool.  For the glaze, whisk the sugar, buttermilk, vanilla, nutmeg and pinch of salt in a medium bowl.  Add more buttermilk, a few drops at a time, if needed, until the icing is pourable but still quite thick.  Drizzle cake back and forth in ribbons.  Dust with freshly grated nutmeg, if desired.   Serves 10-12