Squash & ginger cake

1Preheat the oven to 180°C (350°F).

2In a small bowl, mix together the buttermilk and rolled oats. Set aside for 10 minutes.

3In a large bowl, beat together the margarine and brown sugar until well blended. Add the egg, vanilla, squash purée, orange zest, ginger, and rolled oat mixture. Mix well.

4In another bowl, mix together the flour, baking powder, and baking soda. Add dry ingredients to the squash mixture and stir until smooth and well blended.

5For the mixture into a greased, floured Bundt cake pan. B ake for 45 minutes or until a toothpick inserted into the centre comes out clean. Set aside.

6: Meanwhile, mix together the buttermilk, brown sugar, orange juice, margarine, and baking soda in a small saucepan. Bring to a boil and cook until frothy. Use a toothpick to make small holes all over the top of the cake. Pour icing over cake while it's still warm. Set aside to cool. *To prepare squash purée, cut squash in half and remove seeds. Place on a baking sheet and bake in a 180°C (350°F) oven for 40 minutes or until tender. Scrape cooked squash from peel and purée until smooth, using a hand blender.

7: You can use other types of squash for this recipe. The less commonly used varieties such as spaghetti squash and stripetti squash also produce excellent results. CHEF'S SECRET : If you don't have buttermilk, you can use a homemade version. Measure 15 mL (1tbsp.) of white vinegar into a measuring cup and add milk to make a total of 250 mL (1 cup). Set aside for 10 minutes before using.