You can’t go wrong with Philippa Davis’ spiced squash bread. Enjoy it grilled for breakfast, smothered in butter as a snack, or with a warming bowl of soup. Perfect for autumn days when comfort food is the ticket.

The versatile bread is a guaranteed crowd-pleaser, and this generous recipe will make plenty for shoot elevenses, so it is well worth the effort.

Be sure to also try our pheasant, Madeira and kale pie with cheddar and caraway pastry. A delicious game supper which could also be used for the shoot lunch.

SPICED SQUASH BREAD

This is somewhere between a loaf, a bread and a cake. It is delicious and can be enjoyed ay time of day. Each loaf weighs a pound, and loaves will freeze well.

Makes 2 loaves

• 1 x onion squash, weighing about 700g
• 300g light brown sugar
• 200g butter
• 2 eggs
• 3 tsp cinnamon
• 3 tsp ground ginger
• ½ tsp grated nutmeg
• 100g pecans, roughly chopped
• 4 tbsp pumpkin seeds
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• 200g bread flour

Preheat the oven to 180°C/350°F/Gas Mark 4.

Cut the squash in half and roast on a tray for 1 hour or until soft.

Once cool, discard the seeds and skin then mash the flesh with a fork. You will need 400g for this recipe.

In a bowl beat the butter and sugar until pale and fluffy.

Gently beat in the eggs and 400g of the squash purée (any leftovers are delicious mixed through soups or stews).

With a spatula, stir through the spices, pecans, 2 tablespoons of pumpkin seeds, the bicarb, baking powder and bread flour. Once well mixed, divide into the two tins and sprinkle with the rest of the pumpkin seeds.

Bake for about 1 hour or until a skewer comes out clean. Cool in the tin.