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1
Line the bottom and all four sides of an 8.5 x 4.5-inch (6-cup) loaf pan with parchment paper (https://food52.com/blog/13618-the-fail-safe-way-to-line-a-baking-pan-with-parchment-paper).
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2
Position a rack in the lower third of the oven and preheat it to 350u00b0F (if your oven is convection, adjust the temperature according to manufacturer's instructions and check for bread's doneness early, as well).
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3
Combine the butter, sugar, and eggs in a mixer bowl. Beat on medium speed with the paddle attachment until light in color and fluffy, about 2 minutes-or 3 to 4 minutes with a handheld mixer on medium-high speed.
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4
Add the rice and buckwheat flours, baking soda, baking powder, salt, garam masala, ginger, poppy and chia seeds, and squash puree. Beat on low speed, just until all of the ingredients are evenly blended. Scrape into the prepared pan. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the loaf in the pan on a rack.
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5
Note: A 2 1/2-pound squash will make enough puree for at least 3 loaves of this cake. Leaving skin on, slice a whole (or partial) butternut squash into rings 3/4 inches thick and remove the seeds and membrane. Lay rings on a greased baking sheet and roast in a 425u00b0F oven for 15 to 20 minutes until the squash is browned on the underside (this makes for a richer flavor). Flip and continue roasting slices for 5 to 10 minutes, until very soft when pierced with a fork. Let cool and peel skin from the rings. To avoid using extra equipment or getting out your food processor, simply weigh out 170 grams of peeled squash and put it into the mixer bowl you intend to use for the batter. Beat until smooth. Scrape the squash out the bowl and set aside. No need to wash the bowl before proceeding with the batter.
