BUTTERCUP SQUASH TEA BREAD

Buttercup Squash Tea Bread image

Yield makes one 9-inch loaf

Number Of Ingredients 15

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1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, room temperature
1 1/2 cups all-purpose flour, plus more for the pan
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 cup Roasted Squash Puree made with buttercup squash (recipe follows)
1/2 cup coarsely chopped pecans
3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
Canola oil, for baking sheet
(makes about 2 1/4 cups)

Steps:

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.
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.
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.
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.
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.