1/2 buttercup squash
1 Tbsp liquid honey
1 Tbsp hazelnut oil
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp nutmeg
2 cups self raising flour
1/4 cup sunflower seeds, plus extra for topping
1/4 cup pumpkin seeds, plus extra for topping
Preheat the oven to 180°C. Bake the deseeded buttercup for approx 30 mins or until soft. Once cooked and cooled, peel off the skin and roughly chop. In a large mixing bowl mash the buttercup. Stir in the eggs, honey, oil and spices.
Gently mix in the flour and seeds until just combined. If the mixture is too runny add more flour until it is the desired consistency. Line a loaf or rectangular slice tin with baking paper and pour in the mixture. Cover the top with extra seeds.
Bake for 30-40 minutes depending on the type of tin used. Bake for longer for a deeper loaf tin. Check by inserting a skewer into the centre, if it comes out clean it is done.