Spiced Butternut Squash Bundt Cake with Maple Glaze

Spiced Butternut Squash Bundt Cake

• 6 oz canola oil plus extra to grease
• 8 oz butternut squash peeled, diced (½ in.)
• 2 large eggs
• 6 oz sugar
• 6 oz brown sugar
• 1 tsp salt
• 1 tsp Chinese five spice powder
• 1 tsp baking soda
• 8 oz all-purpose flour

Maple Glaze

• 8 oz confectioners sugar
• 1 ½ oz maple syrup
• 1 oz whole milk
• 3 oz unsalted butter
• 1 pinch salt