½ butternut squash or 200g cooked leftovers, roughly chopped
300g self-rising flour
130g caster sugar
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ginger
1 tsp vanilla essence
100g butter, melted
½ tbsp barley malt or vegemite (optional)
Preheat the oven to 200*C. If you’re using fresh butternut squash, place it on a tray lined with baking parchment. Drizzle lightly with oil and roast for about 20 minutes, until the squash softens. Take the tray out of the oven and leave to cool.
When the squash has cooled down, remove the seeds and put them on the side (don’t worry if you can’t separate them from the squash pulp completely) and in a food processor, blitz the rest into a puree.
Transfer the puree into a bowl and add the eggs and melted butter. Mix the dry ingredients in a separate bowl and slowly fold into the squash mix, using a whisk. Make sure there is no lumps.
Line a large loaf tin with parchment paper and pour the cake batter in. Top with the seeds. Turn the oven heat down to 180*C. Bake for around 50 minutes.
This cake can be served by itself or with your favourite nut butter and maple syrup or honey.