Step 1

Cut the squash into approx. 2 cm cubes, spread on a baking tray lined with baking paper.

Step 2

Mix the sugar, cinnamon, ginger and cardamom, sprinkle on top of the squash, mix.

Step 3

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove, reduce the oven temperature to 180°C. Mash the squash with a fork.

Step 4

Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer.

Step 5

Add the eggs and continue to beat until the mixture becomes lighter in colour.

Step 6

Mix in the milk with the squash puree. Combine the flour with all the remaining ingredients, mix in. Transfer the dough to the prepared tin.

Step 7

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the loaf from the tin and leave to cool on a rack.