Cut the squash into 2cm cubes, tip into a heatproof bowl, then add 2 tbsp water, cover with a heatproof plate or lid, and microwave on high for 5-8 mins until soft. (Or, roast or air-fry for 15-20 mins at 200C/180C fan/gas 6.) Leave to cool.

Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with baking parchment. Mash the squash using a fork, then add the eggs, oil, sugar, milk, vanilla extract, spices and 1/2 tsp salt. Mix until smooth, then add the flour and baking powder. Mix again until smooth and no pockets of flour remain.

Stir through most of the chopped chocolate and pecans. Scrape the batter into the prepared tin and scatter over the remaining chocolate and pecans.

Bake in the centre of the oven for 1 hr 10 mins until risen and golden, and a skewer inserted into the centre of the cake comes out clean. If any wet batter clings to the skewer, return to the oven for another 5 mins, then check again. Once cooked, leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container at room temperature for up to five days, or frozen for up to three months.