This is a great way to use up extra squash, as they come in such large sizes.

Ingredients:
100ml Sunflower Oil
110g Soft Brown Sugar
2 Eggs, or ‘No Egg’ vegan equivalent
110g Wholemeal or flour (Wheat or Spelt)
Half tsp Bicarbonate of Soda
One and a half tsp Baking Powder
One tsp Ground Cinnamon
40g Sultanas (any chopped dried fruit or nut will do)
140g Butternut Squash peeled and grated.

Directions:
Preheat the oven to 190C. Lay out 12 cup cake cases. Whisk the oil, sugar and egg, or egg substitute. Sift flour, baking powder, bicarbonate of soda and cinnamon in a separate bowl. Add the grated squash and sultanas and mix. Stir in the liquid mixture. Spoon the mixture into the cases and put in the oven for 20 to 30 mins. They should be firm and crisp on top, but still soft in the centre.