Recipe information
Yield
makes one 9-inch loaf
Ingredients
Roasted Squash Puree
Preparation
Step 1
Preheat the oven to 350°F. Butter and flour a 9 × 5 × 3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
Step 2
In a medium bowl, whisk together the sugar, eggs, squash puree, melted butter, and 1/4 cup water. Fold the squash mixture into the flour mixture. Stir in the pecans.
Step 3
Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn the bread out onto a wire rack, and let cool completely.
Roasted Squash Puree
Step 4
Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.
Step 5
Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
