Brown Butter Spice Cake
If you want to speed it up, you can skip browning the butter. You can also use pure coconut oil, just melted, instead of the brown butter.
Substitute almond oil melted butter for the hazelnut oil, if preferred.
If you don't have leftover squash, roast wedges of pumpkin or butternut squash at 375 degrees F (190 degrees C) until soft. Puree until smooth. Ripe bananas can also be used instead.
If you can't find garam masala, you can experiment with another Indian curry or spice blend, or pumpkin pie spices.