Butternut Squash Bread

 Good News from the Frog & PenguINN garden is . . . cukes and zukes are nearly done for the season. Now, Grenville is fighting off the attack of the squash bugs.  And, this week we’re harvesting butternut squash.
That means lots of new menus to use this delicious winter squash. Last year, butternut squash soup was a favorite. This year, we’re trying recipes from the Victory Garden Cookbook. This bread (baked yesterday) got rave reviews from Grenville – just ask him.
Butternut Squash Bread
In this recipe, the butternut squash is peeled, cubed, boiled and mashed. Some folks cut the squash in pieces, scoop out the seeds, boil, cool, then cut and mash. My way is to cut the squash. remove seeds, peel, cut into cubes, cover with a little water and boil gently (about 15 min.) until soft, then drained, cooled and mashed. Save the leftover mashed squash for another recipe. Grenville is making squash pancakes this week – recipe to follow later.

• 1/3 cup butter
• 1-1/3 C of sugar
• 2 eggs
• 1 1/3 C – cooked & mashed butternut squash
• 1 ¾ C flour
• 1 tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ C chopped nuts (optional)

Preheat oven to 350°

1. Grease and lightly flour (or butter) a 9x5-inch loaf pan.
2. Cream together butter and sugar until light and fluffy. Beat in eggs, then squash.
3. Sift together remaining dry ingredients, reserving nuts.
4. Stir dry ingredients into squash mixture, add nuts (if using).
5. Let rest for 15 minutes. Bake for 1 hour or until skewer inserted in center comes out clean. Cool in pan for 10 minutes. Makes 1 loaf.

F&P Note: Baking took a bit longer than 1 hour as the skewer was still wet. Check and add 10-15 more minutes, as needed.

One butternut squash was large enough to bake two loaves with doubling the  the ingredients. One to freeze and one to enjoy.
Come on over and join us!  We serve your choice – coffee, tea or milk!