Winter Squash Bread

Ingredients

1 cup squash puree (recipe below)

2 eggs

½ cup light oil, (we use grapeseed)

¼ cup water

3/4 cup white sugar

½ cup brown sugar

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cardamom

Directions

Preheat oven to 350 degrees. Prepare two 8” x 4 “bread pans.

Mix squash, eggs, oil, water, and sugars until well combined.

In a separate bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and cardamom.

Combine wet and dry ingredients and stir until just incorporated.

Pour into prepared pans.

Bake for 45 minutes or until the top is golden brown and a toothpick put in the center of the loaf comes out clean.

Basic Baked Squash

Ingredients

1 acorn squash

2 tablespoons butter, softened

2 teaspoons maple syrup

Salt and pepper

Directions

Preheat oven to 400 degrees. 

Cut squash in half from the bottom through the stem and scoop out the guts and seeds.

Place on a baking sheet, cavity side up.  Briefly rub butter along the edges and put remaining butter in the cavity, then add 1 teaspoon of maple syrup in the cavity of each half.  Season with salt and pepper.

Bake for 50 minutes to an hour until the edges are caramelized and you can easily poke a fork through the flesh.

Remove from the oven and cool.  Then scoop out the flesh and puree in a blender or using an immersion blender until smooth.