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Preheat the oven to 350' and lightly oil a loaf pan, lining it with parchment for a cleaner removal.
Steam your squash for 10-12 minutes if making a puree by hand.
To make the swirl, mix the walnuts, maple, sugar and cinnamon together and set aside.
Into a large mixing bowl, sift the spelt flour, baking powder and salt. Add the nutmeg and cinnamon.
Whisk together the squash puree, olive oil, almond milk, vanilla, egg and maple syrup.
Fold the flour mixture into the squash mixture until just combined.
Spread half the batter over the bottom of the loaf pan.
Layer cinnamon walnut mixture evenly over batter and top with the remaining batter.
To create a swirl, run a knife in a zig zag through the batter.
Sprinkle the turbinado sugar on top.
Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
Allow it to sit for 10 minutes before removing the loaf.