Butternut Squash and Ginger Teabread
Butternut Squash and Ginger Teabread
175g butter, melted
140g clear honey
1 large egg, beaten
250g raw squash, coarsely grated [prepared weight]
100 light muscovado sugar
350g SR flour
1 tbsp ground ginger
2 tbsp demerara sugar
Pre-heat oven 160 fan. Butter and line a 1.5 kg loaf tin with baking paper. In a large bowl mix the butter, honey and egg together, stir in the squash. Mix in the sugar, flour and ginger. Pour into the pre-pared tin and sprinkle the top with the demerara sugar. Bake for about 50-60 minutes, until risen and golden brown. Leave in the tin for about 5 minutes, turn out to cool on a wire rack. Serve thickly sliced and buttered.