Preheat the oven to 375 degrees.

Spray an 8 inch springform pan with baking spray and set aside.

In a large bowl combine the butter, oil, sugar, and eggs and beat until smooth.

Add in the mashed butternut squash and mix well.

In a small bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well.

Add the flour mixture to the butter mixture and mix until just combined being careful not to overmix.

Fold in the cranberries and pecans.

Pour into the prepared cake pan and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely on a wire rack. If using the frosting remove from pan. If using the glaze leave the cake in the pan.

To make the glaze combine the lemon juice, powdered sugar, and honey in a small saucepan over medium heat. Heat for 5 minutes then remove from heat.

Once cake is cooled use a wooden skewer and poke holes all over the top of the cake. Pour the hot glaze over the holes and let sit for 30 minutes in the pan before removing.

To make the frosting place the butter and cream cheese in a large bowl and beat on medium high speed until smooth.

Add in the powdered sugar, caramel sauce, and milk and beat on high until smooth. Add in additional powdered sugar if needed.

Spread the frosting over the top of the cake. Then put the remaining frosting in a piping bag and pipe swirls around the edges.

Decorate with pecan halves and additional caramel sauce if desired.