Note: To roast the squash, slice the squash roughly in half and remove the seeds with an ice cream scoop. Roast cut side down on a parchment- or silicone-lined baking sheet (no need to oil it) at 400°F for about 1 hour, or until the skin is easy to poke with a fork. (Timing will depend on the size and age of the squash.) Let the squash cool, peel away the skin and any other tough pieces, and mash it like you would potatoes, until smooth.
1. Make the cake: Preheat the oven to 350°F. Generously (and carefully) butter the bundt cake pan, and set aside.
2. Whisk the flour, emmer flour, baking powder, baking soda, and salt together in a bowl, and set aside.
3. Whip the butter and granulated sugar together on medium speed in a stand mixer fitted with the paddle attachment (or use an electric hand mixer) until light, 3 to 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl and mixing between additions.
4. Stir the buttermilk, honey, and vanilla together in a bowl. With the machine on low, alternate adding the dry and wet mixtures — first some of the flour, then some of the milk, then flour, milk again, and finally flour. When just mixed, add the squash, and mix on low until uniform in color.
5. Transfer the batter to the prepared bundt cake pan, smooth the top, and bake (I find it easier to transfer if it’s on a baking sheet) for 40 to 45 minutes, or until a toothpick inserted into the center comes out with just a few crumbs, and the top springs back when touched lightly. Let the cake cool 10 minutes in the pan, then carefully invert it onto a serving platter.
6. Make the glaze: When the cake is cool to the touch (after about an hour), whisk the confectioners’ sugar, honey, vanilla, and buttermilk together until smooth, adding water if necessary to make a thick, barely pourable glaze. Drizzle the glaze (or pour it right out of the bowl) along the crown of the cake, allowing it to ooze down the inside and outside of the cake. Sprinkle the nuts over the glaze, if desired. Once the glaze has dried, the cake keeps well, covered in plastic wrap at room temperature, for up to 3 days.
Roasted Squash with Maple-Cumin Caramel
1. Preheat the oven to 450°F.
2. Cut each squash in half lengthwise, leaving the skin on. Scoop the seeds out and cut each half into ½-inch half moons. Set the squash aside.
3. Heat a large ovenproof skillet over medium-high heat. Add the butter, maple syrup, cumin, salt, and cayenne, if using, and cook, stirring occasionally, until the butter has melted. Bring the mixture to a boil, and cook for 1 minute. Remove the pan from the heat and stir in the squash, turning it with tongs so all the pieces get coated in the sauce.
4. Bake the squash for about 20 minutes, or until the squash is tender and the sauce is thick. Transfer the squash to a serving bowl with a slotted spoon, and serve immediately.