• Preheat the oven to 200°C/400°F.
• Peel, deseed and cube the butternut squash.
• Spread the cubed butternut squash over a baking tray, drizzle with the oil, toss to coat and roast for 20-25 minutes, until completely tender.
• Allow the squash to cool slightly, then blend with the milk to make a thick, smooth purée. Set aside.
• Reduce the oven temperature to 180°C/350°F. Grease and line two 20cm (8-inch) round cake tins.
• In a large mixing bowl, beat the softened butter, light brown sugar and caster sugar together for 3–4 minutes, until lighter and fluffy.
• Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Mix in the cooled butternut squash purée until combined. The mixture may look slightly curdled at this stage but it will come together with the dry ingredients.
• Sift in the flour, cinnamon, ginger, cloves, salt, baking powder and bicarbonate of soda.
• Gently fold the dry ingredients into the squash mixture until just combined, taking care not to overmix. The batter should be thick but spoonable.
• Divide the batter evenly between the prepared cake pans and smooth to the edges evenly.
• Bake for 25-30 minutes, or until the cakes spring back lightly when pressed and a skewer inserted into the centre comes out clean or with a few moist crumbs.
• Allow the cakes to cool in their pans for 15 minutes before transferring to a wire rack to cool completely.

Maple Cream Cheese Frosting

• Beat the softened butter and sifted icing sugar together until pale, smooth and fluffy.
• Add the maple syrup and vanilla extract, mixing until combined.
• Add the cold cream cheese and beat briefly on a low speed until smooth and creamy. Avoid overmixing, as this can make the frosting runny.
• If the frosting is too soft, refrigerate for 15–20 minutes before using.

Assembly

• Place one completely cooled cake layer onto a serving plate or cake stand.
• Spread approximately half of the cream cheese frosting evenly over the cake.
• Carefully place the second cake layer on top and spread the remaining frosting over the surface, creating soft swirls with a palette knife or the back of a spoon.
• Store the frosted cake covered in the refrigerator for up to 3–4 days. Allow to stand at room temperature for approximately 20–30 minutes before serving for the best flavour and texture.