Butternut Squash and Ginger Bread

From BBC Good Food Magazine, featured on Spice Girl

  • 175g butter, melted
  • 140g clear honey
  • 1 large egg , beaten
  • 250g raw peeled butternut squash (or pumpkin), coarsely grated
  • 100g muscovado sugar(I used light brown sugar) 
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp demerara sugar(I used caster sugar)

  1. 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.
  2. Mix the butter, honey and egg and stir in the pumpkin or squash**. Then mix in the sugar, flour and ginger.
  3. 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 4 small loaf pans.
** I used butternut squash.