Squash Bread

this is a quick bread recipe much like those for pumpkin bread
these are rough proportions:

1/3 c. olive oil
2 eggs
2 c. squash puree*
1/3 c. water

2 c. whole wheat flour
1/4 tsp baking powder
1 tsp baking soda
1 c. sugar (or a little less)
1/2 tsp salt
1 tsp spices (use nutmeg, cinnamon, cloves, allspice, whatever you got)

* a medium size butternut squash can make 4-5 cups, and acorn squash can make 2-3 cups.
cut squash in half and scoop out seeds
cook in oven for an hour
let cool and scoop out with spoon
just mash it up with the eggs, oil and water

mix the dry ingredients, spare some of the flour to incorporate when mixing - if needed
mix it all together and pour into as many things as possible.

top with dried fruits or nuts or brown sugar or all or none

oven temp approx 325
this can make 12 muffins which will bake 25-30 minutes
larger loafs can take 45-50 minutes

this recipe has a lot of room for experimentation, and it's hard to mess up

acorn squash loaf with currants and pulverized pecans

butternut squash loaf sprinkled with brown sugar

 i like the butternut flavor, it's sweeter - acorn is easier to work with - there's a thousand things to do with half a butternut squash, maybe next time - be sure to save your seeds - roast them or plant them - planting them wont produce any squash but you can usually grow the blossom - a unique ingredient to throw in to particular dishes.

by kevin walsh, 2010