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smilingjane
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Cut the butternut squash in half, remove the seeds, place face down on a baking sheet and roast at 190°C for 45 minutes
Scoop out the flesh, place in a saucepan and mash into puree, then dry it over medium heat for about 10 minutes while stirring regularly to remove excess moisture
Let the puree cool completely
In a bowl, mix the dry ingredients: 200g flour, 50g almond powder, 1 packet baking powder and a pinch of salt (add spices if desired)
In another bowl, whisk 2 eggs with 100g apple puree and 80g maple syrup
Add 70g cooled melted butter, a dash of vanilla extract and the butternut squash puree, then whisk
Sift the dry ingredients into the wet mixture and fold together with a spatula until you have a cake batter texture
Add 100g chocolate chips and 100g roughly crushed pecan nuts
Pour the batter into a cake mold lined with parchment paper, press down well, place small pieces of butter down the center and decorate with pecan nuts
Bake at 170°C for 45 minutes
Let cool completely before serving (tastes even better the next day)