Total Calories: 354
Heat oven to 450° F. Sift together flour, brown sugar, baking powder, cinnamon, and salt. Combine egg, milk, and butter or margarine add to flour mixture along with dates. Stir just until blended. Spread in greased 8-inch round baking pan. Bake for 15 minutes. Remove from pan and cool.
*In saucepan, combine squash, sugar, and cornstarch cook 3 to 5 minutes, stirring constantly until thickened. Add cinnamon, nutmeg, allspice, and vanilla. Whip cream and fold into squash mixture. Chill. Split cake into 2 layers. Spread 2/3 of the squash mixture between layers and remainder on top in dollops. Serve immediately.
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