Butternut squash cake

This delicious recipe is a great way to use up an autumn bumper crop of butternut squash. You can easily adapt this to be gluten free by using just ground almonds and gluten free baking powder.

Half a medium-sized butternut or other squash, chopped into 2cm cubes
100g caster sugar
100g unsalted butter
100g ground almonds
100g plain flour (you can use an extra 100g of ground almonds for a gluten free cake)
2 large eggs
1 tsp baking powder

Pre-heat the oven to 180°C. Boil or steam the butternut squash until soft, then mash or purée until soft. Set aside and allow to cool. Meanwhile grease and baseline a 20cm cake tin.

Cream together the sugar and butter with a wooden spoon or with a beater. Add the eggs, along with a little of the ground almonds and the baking powder. Beat well.

Then add the squash and mix well. Mix in the rest of the almonds and the flour. If the mixture feels too thick add a little of the water you used for steaming the squash or some milk.

Put the cake mixture into a tin and bake for 45 minutes until a skewer or knife inserted in the centre comes out clean.