Lucy Di Marino

Butternut Squash Loaf with Spiced Almond Butter

An easy to make, sweet, moist, caramel flavoured butternut squash loaf, sweetened with dates and mulberries with a delicious spiced almond butter made from just roasted almonds, date sugar and cinnamon.


Spiced Almond Butter

1 tbsp ground Ceylon cinnamon
100 g date sugar
250 g almonds

Butternut Squash Loaf

1 tbsp baking powder
1 tbsp ground Ceylon cinnamon
30 g chia seeds
40 g flax seeds
100 g sunflower seeds
100 g dried mulberries
100 g tapioca flour
130 g pitted medjool dates
150 g pumpkin seeds
220 g butternut squash


To make the almond butter, roast the almonds at 150°C for 30 minutes, turning halfway through.

Allow to cool and in a food processor or high speed blender, process into butter.

Add the rest of the ingredients and process again until smooth.

Store in an airtight container.

To make the loaf, in a food processor or high speed blender, process the baking powder, cinnamon, flax seeds, 100 g pumpkin seeds, sunflower seeds and tapioca into a coarse flour.

Transfer to a bowl and stir in the chia seeds.

Steam the butternut squash and process with the dates and mulberries until completely smooth. Add to the flour and mix to combine well.

Transfer to a loaf tin or mould and gently smooth the surface. Top with the remaining pumpkin seeds and press gently to set in place.

Bake in a preheated oven at 180°C for 40 minutes. Serve immediately for a warm, gooey loaf.