Pre- heat oven to 350 F. Prepare an 8 inch square cake pan with cooking spray and line with parchment paper, set to the side.

Using a box grater, or a food processor, grate a peeled butternut squash until you have one cup.

Combine the dry ingredients, flour, pumpkin pie spice, ginger,  baking powder, baking soda, and salt in a bowl and set aside.

In a large bowl combine the squash, brown sugar, egg, and cooled butter and vanilla.  Beat at medium speed with an electric mixer until combined. Reduce speed to low and add flour mixture. Beat until well mixed.

Spread cake batter into the prepared pan. Bake for 23-27 minutes until a toothpick inserted in the center comes out clean and cake is golden brown.

Remove the cake from the oven and place on cooling rack. Cool cake to room temperature and dust with powdered sugar.