Winter Squash and a Quick Bread Recipe

Summer and Winter squash are from the same family of vegetables, the difference is that summer squash tastes best when harvested young and winter squash tastes best when it is harvested at full maturity. When selecting winter squash it should be heavy and not have any soft spots. Store the squash n cool dry place but do not refrigerate. 

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar
1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

ButternutSquashPuree2* To Make Butternut Squash Puree:  Cut butternut squash in half lengthwise and remove seeds.  Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.  Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).  Remove from oven and let cool.  When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.  NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

Preheat oven to 350 degrees F.  Place oven rack in center of oven.  Generously grease a 9x5-inch loaf pans. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended.  Add the flour mixture and stir until just blended.  Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.  NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan.  Cool completely before slicing.

Storage:  Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage.  After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.

Makes 1 loaf.

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