Sticky spiced squash loaf

Name: Sticky spiced squash loaf
Prep time: 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: unsalted butter, for greasing; 1 small golden butternut or queen squash (about 500g); 2 tsp finely grated fresh root ginger; 200 g light muscovado sugar; 100 g black treacle; 2 tbsp plain yogurt; 150 ml sunflower oil; 1 tsp vanilla extract; 3 large eggs, lightly beaten; 300 g self-raising flour; ½ tsp sea salt; ½ tsp bicarbonate of soda; 2 tsp ground cinnamon; 2 tsp ground ginger

This spiced squash loaf is the perfect autumnal treat. Flavoured with cinnamon and ginger, this soft loaf is a taste of autumn.

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Vegetarian

Serves12
CourseDessert
Prepare30 mins
Cook2 hrs
Total time2 hrs 30 mins

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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

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.
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.

Typical values per serving when made using specific products in recipe