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Sticky spiced squash loaf
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unsalted butter, for greasing
1 small golden butternut or queen squash (about 500g)
2 tsp finely grated fresh root ginger
200g light muscovado sugar
100g black treacle
2 tbsp plain yogurt
150ml sunflower oil
1 tsp vanilla extract
3 large eggs, lightly beaten
300g self-raising flour
½ tsp sea salt
½ tsp bicarbonate of soda
2 tsp ground cinnamon
2 tsp ground ginger
1. Preheat the oven to 180˚C, gas mark 4. Grease and line a 1kg loaf tin. Cut the squash in half and scoop out the seeds; score the flesh. Put the halves on a lined baking tray, cut-sides down, cover with foil and roast for 40-60 minutes, until completely soft to the point of a knife. Set aside to cool slightly then peel and weigh out 300g cooked flesh. Thoroughly mash with a fork in a mixing bowl.
2. Add the fresh ginger, sugar, treacle, yogurt, oil, vanilla extract and eggs to the mashed squash and whisk well until smooth. Sift the remaining ingredients into another mixing bowl. Make a well in the centre of the dry ingredients and quickly fold in the squash mixture until smooth. Tip into the loaf tin and bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. Leave to cool for 10 minutes, then turn out onto a wire rack to cool completely.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (12) 1411kJ
This recipe was first published in September 2018.