After the savory sweet potato and zucchini cake , it's the season, so here's the butternut squash version. It has a moist texture and a mild flavor. This cake is perfect for a meal with a salad, a picnic, or as an appetizer. The recipe uses a gluten-free flour mix, but you can replace the buckwheat and chickpea flour with just rice flour or simply use a ready-made gluten-free flour mix (you won't need to add any starch, as these mixes already contain it). With a few spices, chorizo to enhance the flavor of the butternut squash, and cheese for a creamy texture, you'll have a perfect savory cake. The cake is easy to prepare and keeps well in the refrigerator. It's suitable for people with gluten sensitivities and offers a different way to enjoy butternut squash and sweet potato. The result is a cake that holds its shape well when sliced, is very moist, and stores easily. It's perfect for quick meals, appetizers, picnics, or lunchboxes. The recipe can be adapted to different types of flour depending on what you have on hand. The result is a digestible, well-structured, and nourishing cake, without any unnecessary additives. It was a big hit at our last get-together.