for 16 pieces

Squash puree

400 g

squash (e.g. Hokkaido)

1 tbsp	ground cane sugar
½ tsp	cinnamon
½ tsp	ginger powder
½ tsp	ground cardamom

Dough

150 g	butter, soft
120 g	ground cane sugar
¼ tsp	salt

3

eggs

½ dl	milk
300 g	white flour
½ tsp	cinnamon
¼ tsp	ground cardamom
¼ tsp	ginger powder
1 tsp	baking powder
1 tsp	sodium bicarbonate

How it's done

Squash puree

Cut the squash into approx. 2 cm cubes, spread on a baking tray lined with baking paper.

Mix the sugar, cinnamon, ginger and cardamom, sprinkle on top of the squash, mix.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove, reduce the oven temperature to 180°C. Mash the squash with a fork.

Dough

Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer.

Add the eggs and continue to beat until the mixture becomes lighter in colour.

Mix in the milk with the squash puree. Combine the flour with all the remaining ingredients, mix in. Transfer the dough to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the loaf from the tin and leave to cool on a rack.

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