250g1 ¼ cups peeled and deseeded butternut squash, cubed
175g¾ cup unsalted butter, softened
125g⅔ cup granulated sugar
2large free-range eggs
2teaspoonvanilla
175g1 ½ cups plain (all purpose) flour
1 ½teaspoonbaking powder
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonground ginger
½teaspoonsalt
100g3.5oz/ ½ cup chocolate chips
Instructions
Preheat oven to 180C/350F. Lightly grease and line an 8x8 inch baking pan
Steam the butternut squash over a pan of simmering water until soft. Drain well and puree with a hand blender, potato masher or food processor. Set aside to cool slightly.
In a large bowl or stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat each one in well. Add the vanilla and cooled squash puree and combine.
Sift in the flour, baking powder, spices and salt and gently mix. Fold in the chocolate.
Spread the mixture evenly into the baking tray and bake for 35-40 minutes or until an inserted skewer comes out clean. Allow to cool in the pan and then turn out and cut into squares.