Instructions: Dont turn your nose up at the thought of this one. Its a really interesting flavour. I first made this bread when I had some leftover spicy roast pumpkin. I chopped it up and whacked it into the dough and I was well chuffed with the results. It was a great addition to a summer lunch served still warm with a hunk of runny Brie a pile of salad and a beer. For this recipe you will need a quantity of the squash from the recipe (qv spicy roasted squash) again aim for an amount of squash roughly equivalent to a quarter of the weight of the dough to be used.

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