Butternut squash and cinnamon Bundt cake
You will need a Bundt tin, buttered generously (you can use a 9″ tin if not, but you won’t have the wow factor).
400 g of squash
300 g melted unsalted butter
4 eggs (beaten)
200g muscavado sugar
200g granulated or caster sugar
pinch of salt
2 tsp of cinnamon
2 tsp of baking powder
400g self raising flour
2 tbsp of milk
For the icing:
100g of icing sugar and juice of one lemon
Start by roasting your butternut squash in a 180° C oven, with a little bit of vegetable oil and sprinkle a bit of sugar on top of your squash. Once your squash is cooked and cooled, blend it in a food processor until completely mashed. If you don’t have a food processor, you can use a potato masher.
In a bowl, mix your melted butter, squash and sugar, then add your beaten eggs and mix. Sieve your flour, cinnamon, baking powder and salt over your mixture and mix until nice and smooth, then add your milk and mix again. Pour your mixture into your tin, and let it cook for a good 45 minutes, test it by sticking a knife into it, if your knife comes out clean, it’s cooked. Mix your icing sugar and lemon and drizzle over the cooled cake. (Note, if your icing is too runny just add a bit more icing sugar, one tbsp at a time, as it needs to be thick enough).
I added some pomegranate for a more Christmassy effect. If you are looking for other easy Christmassy recipes head over here