From BBC Good Food Magazine, featured on Spice GirlIngredients
raw peeled butternut squash (or pumpkin), coarsely grated
100g muscovado sugar(I used light brown sugar)
tbsp demerara sugar(I used caster sugar)
* I used 4 small loaf pans.
- Preheat the oven to 180C/gas 4/
fan 160C (350ºF). Butter and line the base
and two long sides of a 1.5kg loaf
tin* with a strip of baking paper.
Mix the butter, honey and egg and stir in the pumpkin or squash**. Then mix in the sugar, flour and ginger.
Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until
risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve
thickly sliced and buttered.
** I used butternut squash.