Butternut spiced blondies

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the butternut on a lined baking tray drizzle with the olive oil and 1⁄2 teaspoon cinnamon. Roast for 30 minutes, until soft, then set aside. Once cooled, blitz with a hand processor until puréed.
2. Meanwhile, line a 18cm square baking tin with baking paper, leaving a few inches of overhang on the sides. Mist the baking paper with cooking spray.
3. In a small saucepan, melt the butter and 120g sugar together for 4-5 minutes, until the butter has melted and the sugar has dissolved. Remove from the heat, add the vanilla extract and the egg and mix until incorporated then whisk in the butternut purée until smooth.
4. In a bowl combine the flour, baking powder, 1 teaspoon of cinnamon and the ginger. Add to the butternut mixture and stir to combine. Scrape the batter into the prepared tin and spread into an even layer.
5. Bake for 18-20 minutes until a wooden toothpick inserted into the centre comes out clean or with only a few moist crumbs. Using the baking paper overhang, lift the blondies out of the tin. Combine 1 teaspoon of brown sugar and the remaining cinnamon and sprinkle on top of the blondies. Cut into 16 squares, leave to cool or serve warm.