Preheat the oven to 350°F convection or 375°F standard. Line a 9-inch by 5-inch loaf pan with parchment paper, greasing the edges to help it stick.

Peel and deseed a pumpkin pie pumpkin or butternut squash. Using the large holes of a box grater, grate 400 grams of the squash into a large bowl (like you’re making a carrot cake).

In a medium pan over medium heat, melt 113 grams of butter. Let it fizz and foam until the milk solids are toasted at the bottom and the butter is nicely browned. Immediately pour this into the bowl with the shredded squash. Add 2 tablespoons of white miso and mix, making sure the miso is evenly incorporated.

Add in 100 grams of granulated sugar and 65 grams of dark brown sugar. Mix well, then crack in 2 eggs and add 1 teaspoon of vanilla extract. Mix again.

Add 210 grams of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda and ¼ teaspoon of salt. Mix until you have a nice, thick batter.

Fold in 120 grams of chopped dark chocolate then pour the batter into the prepared loaf pan.

Bake for 55-60 minutes, until the loaf is domed and doesn’t jiggle in the middle. (The toothpick trick may not work here, it might come up with a little bit of chocolate on it).

Let cool in the pan until you can easily pull it out of the pan with bare hands. Slice into thick slices and serve (it’s particularly good warmed up with butter on top).