3 eggs
1 c. oil
2 c. sugar
2 c. squash (pureed in blender)
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 c. nuts

Combine all ingredients in large mixing bowl and stir with a spoon until mixed well. Pour into greased, floured 9 x 13 inch pan. Bake at about 325 degrees for 45 minutes or until toothpick comes out clean. Oven temperature may vary so judge accordingly.

ICING:

8 oz. cream cheese, room temperature
1 stick butter
1 c. chopped nuts (optional)
1 lb. powdered sugar
1 tsp. vanilla

Combine ingredients and beat until smooth with electric mixer, frost cake when cooled. Cake must be refrigerated after frosting.