Butternut Squash Pie Cake

Ingredients

• For the pie-cake:
• 2 cups (9 ounces) all-purpose flour
• 1 cup (7 ounces) sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten
• For the roasted squash filling:
• 2 pounds peeled and cubed butternut squash (1/4- to 1/2-inch cubes)
• 2 tablespoons brown sugar, divided
• Zest and juice of 1/2 orange
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon cardamom
• 1/3 cup chopped toasted hazelnuts

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