Preheat the oven to 350°F (175°C). Grease and flour (or line) two 2 pound loaf pans (about 9 x 5 inches or 23 x 13 centimetres).
In a large bowl, mix the sugar, maple syrup, buttermilk, oil, vanilla, eggs and butternut squash together until well blended.
Sift together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
Stir in the chopped pecans.
Add the wet ingredients to the dry ingredients and stir together thoroughly but do not beat.
Divide the batter between the loaf pans.
Bake for 45 to 55 minutes or until a skewer inserted in the centre of the cakes comes out clean.
Remove from oven and cool for 20 minutes in the pan.
Take the cakes out of the pans and allow to cool completely on a wire rack.
To make the glaze, measure the confectioners' sugar into a small bowl.
Using a whisk, gradually beat in the maple syrup, a tablespoon or so at a time, until a drizzle-able consistency is reached.
Drizzle the glaze over the cooled cakes.
Let the glaze dry for at least 30 minutes before slicing.