Acorn Squash Bread
(Makes 1 loaf)
1 small-medium acorn squash
1-1/2 cups granulated sugar
1/2 cup mild olive oil
2 large eggs
1-1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp freshly grated nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves cut side down on a baking dish and fill with 1/2" of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven to cool. Once cool, scoop the squash from its skin and puree in a food processor or with a fork until smooth (bread calls for 1 cup of squash puree-- though a medium squash will yield about 1-1/2 to 2 cups).
In a medium bowl, combine the 1 cup squash puree, sugar, oil, eggs. Mix well. Sift together the flour, spices, baking soda, baking powder, and salt. Add this to the squash mixture and mix until no lumps are visible. Fold in the nuts.
Scoop the batter into a buttered and floured loaf tin. Sprinkle the top of the loaf generously with coarse sugar (optional). Bake for 45-55 minutes until set. A toothpick inserted into the center of the bread should come out clean. Cool.
Feeling sweet? You can whip up a cream cheese frosting for this bread in no time. Add 5 oz softened cream cheese, 3tbsp unsalted butter, 1 cup confectioners sugar, and 2 tbsp maple syrup and whip until smooth. Lef loaf cool completely before frosting.
