overabundance of orange, part 3

We now resume our regularly-scheduled program, Bountiful Butternut Squash.


(This should be the last squash-centric post for awhile, although I do still have two behemoths left.)

Ya'll suggested some magnificent things to do with my squash (Lucy's ravioli comes to mind), and all I've done so far is make muffins. Boooooring. That's why I'm hesitant to even post this next creation--you may riot against me.

Yes, it's another baked good--and I do mean baked good. This bread comes to us from Pam of For the Love of Cooking and it's wonderful. The only changes I made were using squash instead of pumpkin (obviously) and cutting out the ginger, nutmeg, and nuts. The resulting bread is moist yet fluffy, sweet, and hearty.

It'd probably make a killer muffin.

Butternut Squash Bread
(adapted from here)

2 cups butternut squash puree
1/2 cup vegetable oil
2 eggs
1 1/3 cups sugar
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves

Preheat the oven to 350 degrees. Grease and flour a 9x5" loaf pan.
In a large bowl, mix together the squash, oil, eggs, and sugar. Combine the flour, salt, baking soda, baking powder, cinnamon, and cloves and stir into the wet mixture until just combined.
Pour the batter into the prepared pan. Bake 55-65 minutes or until a toothpick comes out clean when inserted into the center of the loaf.


I had a wee bit of puree left, so I opted to simply spice it up and eat it just like that. I added a dash of milk, a touch of butter, some brown sugar, and some cinnamon. It was fantastic. Come to think of it, it would've been even better with a topping like the one on my favorite sweet potato casserole. Duly noted.