Dad did it again, grew some great produce that I must share. What you're looking at is "Buttercup" squash. Sorta punkiny kinda butternutty. Green on the outside and rich orange inside with an earthy and sweet character. Now sure I coulda done all kinds of crazy things, made gnocchi, filling for ravioli but my focus here is to think about what YOU might do with it. So quick bread is easy. Another master recipe you can use with any golden gourd-like squash, including pumpkin, turban, butternut etc...
PREHEAT OVEN TO 350F
2 cups AP Flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1 cup squash, puréed
1 cup brown sugar
2 large eggs
1/3 cup cooking oil
1/2 cup chopped nuts ( I'm allergic so I didn't)
1/2 cup dried fruit ( I used cranberry)
The first order of business is to render our squash. Easy. Quarter, scoop out seeds and that gushy, thready gunk. Put the quarters into a large plastic bag with a splash of water. Pop it into the Microwave for about 10 minutes or until completely soft. Scoop out (don't burn yourself) and measure out one solid cup. Any left overs just freeze.
Grease up one 9x5x3 inch loaf pan.
Dump the batter into the pan and bake for 50 to 60 minutes. Test with a knife or skewer, anything clings to it, let it go for a little more.
Remove from oven and let it cool until no longer dangerous to handle, remove from pan. Let it sit until completely cool. Wrap and chill overnight before slicing up. I know it's hard to wait and sure you could eat this right away but this formula renders a really fluffy, crumbly product. If you do it my way it gets much more dense and moist.
Quick breads are a great way to send love without breaking the bank. Using a master formula gives you the foundation to experiment with your own ideas. There are no wrong answers.
Cooking poor, eating rich