Roasted Squash Spice Cake
  • 400g butternut squash (around ½ a squash)
  • 120ml milk
  • 115g butter, softened, plus extra for greasing
  • 150g brown sugar
  • 150g granulated sugar
  • 2 eggs
  • 210g plain flour, plus extra for dusting
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • large pinch of salt
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  1. Preheat the oven to 200C. Peel, cube and roast the squash for 30 minutes until soft, but not browned. Puree, then stir in the milk.
  2. Reduce the heat to 180C. Grease a 23cm diameter cake tin and dust with a little flour.
  3. Beat together the butter and sugar until light and fluffy. Add the eggs and mix, then blend in the squash mixture.
  4. Sift together the flour, cinnamon, ginger, cloves, salt, baking powder and bicarbonate of soda. Add gradually to the squash mixture until combined.
  5. Pour the batter into the pan and bake for 45 minutes or until a skewer comes out clean. Cool on a wire rack.
Recipe by Veggie Desserts at