Ingredients 1 small butternut squash
75ml vegetable oil plus a little more to grease the loaf tin and brush the squash
50g sugar (you could increase this slightly if you prefer a sweeter loaf)
225g self-raising flour
2 tsp baking powder
2 tsp ground cinnamon
Preheat the oven to 180 Celsius
Lightly grease a smallish loaf tin (about 17 x 7 x 6cm). I find the easiest way to grease the tin is to use a silicon pastry brush and dip it in the oil.
Cut the squash in half and scoop out the seeds. Brush the flesh of each half with a little oil. Place in the oven and cook for about 45 minutes, or until the squash is soft.
When the squash is soft, take it out the oven and leave it until cool enough to handle.
Scoop the flesh out of the squash and mash it in a large mixing bowl.
Add the sugar and oil and mix well into the mashed squash.
Mix the flour, baking powder and cinnamon in another bowl and then add to the squash and mix well.
Transfer the mixture into the loaf tin and bake in the centre of the pre-heated oven for about an hour, or until a skewer inserted into the middle comes out clean. If the loaf starts to brown too much on top, cover with foil.
Variation: you could use pumpkin instead of squash.