• Preheat the oven to 180 °C. Roast the butternut squash until soft; peel and remove the seeds. Keep the seeds. You can toast them with a little salt as a garnish for soups or as a snack.
• Whizz the flour, baking powder and baking soda in a food processor or sieve by hand. Set aside.
• Remove any excess moisture from the squash and whizz with the orange juice and zest, spices, and salt until you have a smooth puree. Set aside - don't worry if you still have some in the mixer.
• Beat the eggs and sugar in the mixer until a little frothy, and then stream in the oil, beating as you go. Pour in the butternut squash mixture and whizz until combined. Add the flour, again make sure it is combined but don't overwork the batter.
• Pour into your chosen tin and bake for 30-35 minutes or until a knife comes out clean. If you are baking in two sandwich tins or as the traybake. The cake will need a little less time. Check it at 20-25 minutes.

Salted Caramel Sauce

• Melt the sugar but don't let it burn. Add the butter. Whisk well to make sure the sugar dissolves—about 4 minutes. When caramelised, add the cream and bubble up for a minute. Add half the salt and taste, then gradually add the rest until you like the balance. You can also add half a teaspoon of vanilla extract. It can be kept in a sealed jar in the fridge for up to a month.
• Serve the cake warm, with vanilla ice cream - drizzled with caramel sauce.