Grease and line three cake pans (8 inch), and preheat the oven to 160c
Melt butter in a pan and let cool slightly then add to a mixing bowl and beat in the sugars until pale and well combined.
Add the eggs one at a time beating at a high speed until aerated and fluffy, stopping to scrape the bowl between each one.
Using a spatula fold in flour, cinnamon, vanilla and salt, Then fold in the ground hazelnuts and thyme.
Peel and chop the squash and grate finely in a food processor. Then peel and finely chop pear, measure what you need and place in a kitchen towel and squeeze out the liquid and fold in to wet mixture
Divide evenly between the three lined pans and bake for 25-30 minutes until a knife inserted in the centre comes out clean.
let cool in tins for 10 minutes, then gently peel off paper and let cool completely on wire rack.