Squash Tea Cake – Sent by Emily Devoto

85 g butter, softened

200 g sugar (I used about 15% brown sugar)

2 eggs

375 g mashed, cooked butternut squash (less than half of a whole one; most easily prepared by halving the squash, peeling, and steaming)

225 g plain flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp ground cardamom (or substitute mixed spice or whatever mix of sweet spices you like really)

50 g chopped pecans or walnuts

50 g chopped dark chocolate

Preheat oven to 175oC (165oC fan).

Cream together butter and sugar until light and fluffy. Beat in eggs, then squash. Sift together remaining ingredients, except nuts and chocolate. Stir dry ingredients into squash mixture; now add the nuts and choc. Butter a loaf pan and pour in the batter. Let rest for 15 minutes. Bake for 1 hour or until a cocktail stick in the centre comes out clean. Keep loaf in pan for 10 min before turning out, and cool completely before slicing.