I used a recipe from this Killer Blog…
Start with this…
Butternut Squash Purée
1 large butternut squash
6 tablespoons unsalted butter; diced
2 tablespoons brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ teaspoon kosher salt
Be VERY careful when cutting the Squash in half…
Scoop out the seeds…
Coat liberally with soft Butter and Sugar and Cinnamon…
Roast for 45 minutes at 350…Pour the liquid and the scooped our Squash in a large bowl…
Remove squash from the oven,allow it to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.I used EXCALIBUR (my submersion blender)
Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
1 cup butternut squash purée
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over Mix.
Pour into the prepared (Sprayed and Floured)pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.