Roasted Squash Bread

Makes two loaves

Ingredients

1 large winter squash (recommend kabocha or ambercup) or 2 smaller types (such as buttercup or acorn)
2 cups of puree required
1 cup vegetable or mild canola oil
4 large eggs
3 cups granulated sugar
3 cups flour (I used half all-purpose + half whole wheat)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground clove
1 cup chopped nuts (optional, of course. I used walnuts)

Directions

Preheat oven to 350F.
Prepare two loaf tins by buttering and sprinkling on a light layer of flour.
Wash the outside of the squash. Cut in half (this is the hardest step, be sure to have a good sharp knife) and scoop out the seeds. Slice into crescents 1-2 inches thick.
Lightly brush squash pieces with olive oil. Roast on a foil-lined baking sheet for 40-50 minutes. Flesh should be very soft.

{Addendum: A reader told me that she threw the whole squash in the oven and roasted it that way rather than cut it first, thus eliminating the laborious (and dangerous) cutting step. She roasted a large kabocha squash at 350F for about an hour an a half, until it was bubbling through the skin. Cool, cut, scoop out seeds, and separate flesh from skin, and you are good to go. I love this idea.}

Scoop the squash flesh away from the skin. Puree in a food processor or simply mash well with a fork or pastry masher.
Measure two cups of squash puree and combine well with the oil, eggs, and sugar.
In a separate bowl, sift together the dry ingredients. Add to the liquid mixture and mix until just combined. Fold in the nuts.
Pour batter into prepared loaf tins and bake for 45-55 minutes (still at 350F) or until a toothpick comes out clean. Cool before slicing (this part is hard!). Different ovens sometimes vary. I find cooking for an hour in my oven works best.

More Info

Servings / Yield: 2 loaves
Prep Time: 90 min + 15 min   /   Total Time: Unspecified
Category: Baked Goods
Keywords: kobacha winter squash bread