zoom Sticky spiced squash loaf
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Sticky spiced squash loaf

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Sticky spiced squash loaf

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 30 minutes

    Serves: 10-12

    Ingredients

    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

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary