Spiced Butternut Squash Bundt Cake with Maple Glaze

Spiced Butternut Squash Bundt Cake

• vegetable oil, to grease
• 225 g butternut squash, peeled, diced (½ in.)
• 170 g vegetable oil
• 2 egg, large (65-70 g)
• 150 g sugar
• 150 g brown sugar
• 1 tsp salt
• 1 tsp Chinese five-spice powder
• 1 tsp baking soda
• 225 g all-purpose flour

Maple Glaze

• 225 g powdered sugar
• 45 g maple syrup
• 30 g whole milk
• 85 g butter, unsalted
• 1 pinch salt