This scrumptious and colourful loaf has the texture of soda bread, and very quick to make as it does not need to rise. Delicious butternut squash, tasty red peppers, fragrant basil and soft spinach make this loaf a tasty change from plain bread.

We enjoyed ours with thick Autumnal Vegetable Soup.

Low calorie cooking spray

200g butternut squash, peeled and cut into 2cm pieces

100g plain wholemeal flour

100g self – raising flour, plus extra for dusting

1 ½ tsp baking powder

Pinch cayenne pepper

1 egg

1tbs olive oil

2 – 3tbs skimmed milk

2tbs fresh basil, chopped

75g roasted peppers in brine from a jar, drained well and chopped

40g baby spinach, finely chopped

Method

Heat the oven 170c, gas 3, 325f, lightly spray a baking tray with oil.

Steam the butternut squash for about 10-12 minutes until tender. Drain and transfer for a bowl, then mash until smooth. Set aside to cool.

Sift the flours, baking powder and cayenne into a large bowl, then tip the husks from the sieve into the bowl.

Add the egg, oil and milk, (you may not need all the milk as you don’t want the mixture to be to wet), to the squash and stir until well combined. Then add the squash mixture, basil, roasted peppers and spinach to the flour mixture and use a round bladed knife to mix until combined.

Then turn the dough out onto a clean, lightly floured worksurface and knead gently until just smooth. If the mixture is a bit wet, you might need a little extra flour.

Shape the dough into an 18 – 20cms circle and transfer to the prepared tray.

Use a sharp knife to make the dough surface into 8 wedges.

Bake for 40 – 45 minutes until the dough sounds hollow when tapped and an inserted skewer comes out clean.

Serve buttered warm or cold.