Heat the oven to 180ºC fan/gas 6. Spread the squash in a roasting tin, toss with the sunflower oil and roast for 20-25 minutes until softened and golden. Set aside and reduce the oven to 160ºC fan/gas 4.

Meanwhile, melt the spread/oil and sugar with the dates in a small pan over a low heat. Remove from the heat. Add the roasted squash while still hot, then blend until smooth with a stick blender/food processor.

Mix the oats, flour, baking powder and a pinch of salt in a large bowl. Add the roasted squash mixture, then mix using a table knife (as you’d mix scones), being careful not to overwork the mixture. When almost combined, stir in the nuts, chocolate chunks and cocoa nibs. Transfer the mixture to the prepared tin, pushing it into the corners to evenly distribute, but be gentle – try not to press it down and flatten the top too much. Bake for 30-40 minutes until golden on top. Leave to cool completely, then cut into 12 fingers.