METHOD

1. Preheat oven to 165 ̊C and grease a loaf tin with butter, dust with flour then set aside. 
2. In a medium bowl, combine the flour, baking soda, baking powder and pumpkin pie spice mix ingredients. Whisk until well combined; set aside.
3. In a large bowl whisk together sugar, vanilla essence and oil on medium speed until just combined. Add eggs one at a time, beating well after each addition. Beat for about 1 min until light and fluffy
4. Next add in the butternut squash puree and a ¾ cup of water. Mix until combined.  
5. Add the flour mixture to the wet ingredients in thirds gently mixing in between. Be careful not to over mix
6. Pour the mixture into the prepared loaf tin then level it out with a spoon or spatula.
7. Bake in a preheated oven at 165 ̊C for 45-55 mins. Or until a toothpick inserted in the centre comes out clean. Cool in the tin for 10 mins then transfer onto  a wire rack and cool completely. 
8. For the icing- in a small bowl mix all the ingredients until smooth then drizzle the icing over the cake to form a thin layer of icing. Decorate with a few pumpkin.
9. Keep refrigerated for up to 3 days or freeze for up to 3 months.

Roasted Butternut Squash Purée

1. To roast the butternut squash, wash then slice in half lengthwise. Place on a roasting tray lined with foil paper then coat the butternut flesh and skin with 1tsp oil. Season with a pinch of salt and cinnamon. Bake the butternut halves cut side facing down for 60 mins @180.
2. Remove from the oven once baked and soft. Cool slightly before scooping out the flesh. Mash with a fork or purée in a food processor.