Butternut Bakewell Bars

• small butternut squash1
• pecans↗200g g
• soft butter↗100g g
• light brown sugar↗150g g
• large eggs↗2
• cinnamon↗1 tsp tsp
• light spelt flour↗150g g
• baking powder↗½ tsp tsp
• orange↗1

  zest

• light spelt flour↗250g g
• cold butter150g g

  cut into cubes

• egg yolk↗1
• Seville orange marmalade↗

  for spreading

• icing sugar50g g
• cinnamon↗good pinch

  large pinch

• пекани↗a few

  підсмажені та грубо нарізані

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C convection/gas 4. Cut the butternut squash in half lengthwise, scoop out the flesh and seeds, discard them, then place it in a baking dish skin side down. Roast for 1 h 10 min until soft. Twenty minutes before it’s done, roast the pecans on a tray in the oven, then cool. Purée the squash flesh and blend until smooth. Let both cool. The puree and pecans can be prepared up to three days in advance.

2. 2

   For the dough, quickly combine the flour, butter and a pinch of salt in a food processor until the mixture resembles coarse crumbs. Add the egg and mix until the dough comes together. Wrap in cling film and chill for 2 hours.

3. 3

   Preheat the oven to 200 °C/180 °C convection/gas 6. Grease and line a 20×30 cm pan with a loose bottom. Roll out the dough, then transfer to the pan. If it cracks a bit, press the pieces together with your fingers and press to the corners. Chill for 20 min, then prick the base with a fork and bake for 10–12 min until lightly coloured. Reduce temperature to 180 °C/160 °C convection/gas 4.

4. 4

   Grind the pecans in a food processor, then transfer to a large bowl together with all the filling ingredients and a pinch of salt. Beat with an electric whisk until smooth. Warm the marmalade, then spread it over the dough. Pour the topping dough over and bake for 20–25 min. Let cool.

5. 5

   Mix the icing sugar with cinnamon and enough water to obtain a thick glaze. Drizzle over the cake and scatter pecans. When the glaze sets, cut into 20 portions.