Preheat the oven to 180C/350F/Gas 4.
To make the traybake batter, place the butter, eggs, sugar and flour into a food processor and blend until smooth.
For the butternut squash, melt the butter in a frying pan over a medium heat. Add the butternut squash and fry for 2-3 minutes, until golden-brown.
Add a teaspoon of demerara sugar and cook for 1-2 minutes.
Add the cooked butternut squash to the batter mixture and stir well.
Grease and flour a small, deep baking tray (20cmx30cm/8inx12in). Spoon the butternut squash batter mixture into the tray and place into the oven to bake for ten minutes, or until the pudding is slightly springy to touch. Remove from the oven and allow to cool, then turn the pudding out onto a serving plate.
Place the icing sugar into a bowl. Mix the icing sugar with enough water to make a runny icing and drizzle this over the pudding.
To serve, dust the pudding with icing sugar and cut into generous wedges.
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