Squash & spice sticky buns

Defrost the pizza dough according to pack instructions. Preheat the oven to 200°C, gas mark 6. Put the squash in a small roasting tin and drizzle with the oil; toss with a pinch of salt and cook for 25-30 minutes until tender. Allow to cool for 5 minutes in the tin, then pat dry with kitchen paper. Tip into a food processor or blender and blend until almost smooth. Add the butter, sugar, spices and a pinch of salt, then whizz again until smooth (don’t worry if it looks a bit split at this stage).

Meanwhile, lightly grease a 20x30cm roasting tin. For the caramel topping, put the butter and sugar in a small pan with a pinch of salt and heat over a low-medium heat until melted. Tip into the prepared tin and spread evenly. Scatter over the chopped pecans and set aside.

Once the squash purée is ready, tip the dough pieces onto a work surface and push them into 1 ball. Roll out to a rough 25x40cm rectangle. Spread with the squash purée. Starting at the longer side, roll into a log. Use a sharp knife to cut into 12 even-sized pieces. Arrange the slices, cut-sides down, over the pecans and caramel. Loosely cover with a clean tea towel and allow to prove for about 20 minutes. Preheat the oven to 200°C, gas mark 6.

When the buns are ready and a little puffed up, bake in the oven for 20-25 minutes until golden and just cooked through. Allow to cool in the tin for about 5 minutes before carefully inverting onto a cooling rack, scraping any residual caramel from the tin over the buns. Cool for a further 10 minutes before tucking in.