Spiced Butternut Squash Bread

Are you at the point where either you're craving something sweet, but don't want cookies, or you never want to see another Christmas dessert again? Hell, maybe you even want a vegetable in your baked good! Walk on the wild side with me.  This bread made with butterkin squash puree will blow your mind. It's deep and spiced but sweet. It's fluffy but moist. It's the thing of dreams. 

But first… butterkin squash? I saw this squatty pumpkin at the grocery and had to try it. As a butternut squash and pumpkin hybrid, it's more sweet than butternut squash, but with the same earthy flavors. I used it for this recipe from the book Sweet in lieu of the titled butternut squash for the bread.  Freaked out by the squash? Don't be! This is very similar to a pumpkin bread.

Butterkin Squash Bread

Adapted the teensiest bit from Sweet by Valerie Gordon// Makes one 9.5 x 5.5 inch loaf

///Ingredients///

• 1 small butternut squash or butterkin squash: Use 1/2
• 1/3 cups canola or vegetable oil
• 1.5 cups flour…. (I think you could replace 1/3 to 1/2 cup with whole wheat flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 5 tablespoons butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 teaspoon vanilla

Cut squash in half and scoop out seeds. Peel skin and cut  squash into 1 inch chunks. Roast until soft and allow to cool. Puree with 1/3 cup oil in the food processor. Cream butter and sugars in mixer. In a separate bowl, whisk dry ingredients together. In a small bowl whisk eggs and vanilla together. Add to creamed mixture by alternating egg mix and flour mix. Fold in squash puree (should come out to 1 1/4 c puree). Grease pan and bake at 350 for about 50 min  or until a cake tester/toothpick comes out clean.

Serve with 0% plain greek yogurt or neufchâtel cheese for a tangy topping. 

This is a wonderful treat that makes your house smell amazing. Whip it up to serve with coffee for guests and enjoy!