Butternut squash cake

Prep 20 minutes + cooling l Cook 2 hours

PersonalPoints range: 8-9

SERVES 12

l Calorie-controlled cooking spray

l ½ butternut squash, about 450g, seeds removed

l 1 sprig fresh rosemary, leaves removed and finely chopped, plus an extra sprig to decorate

l 125g low-fat spread

l 100g light brown soft sugar

l 3 large eggs

l 250g self-raising flour

l Grated zest and juice of 1 orange

l 50g icing sugar

PREHEAT the oven to 200c/ fan 180c/gas 6. Mist a 900g loaf tin with cooking spray and line with baking paper or a paper loaf tin liner. Put the squash in a roasting tin, mist with cooking spray, then sprinkle over the chopped rosemary. Roast for 45 minutes, or until tender. Cool slightly, then scoop out 300g of the roasted flesh and purée with either a stick blender or potato masher. In a mixing bowl, beat together the spread and brown sugar using a handheld electric whisk until light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold the remaining flour, orange zest and butternut purée into the mixture. Spoon the mixture into the prepared tin and bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with kitchen foil towards the end of the cooking time if it is browning too much. Leave to cool in the tin for a few minutes, then turn out on to a wire rack to cool completely. To decorate, mix the icing sugar with 2 teaspoons of the orange juice. Beat until smooth, adding a more juice if needed. Drizzle over the top of the cake and decorate with the extra rosemary sprig.