3 1/2 cups flour
2 cups sugar
2 cups cooked butternut squash*, drained and cooled
1 cup light brown sugar
1 cup vegetable oil
1/4 cup apple cider
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon allspice
Preheat oven to 350. Grease and flour 3 loaf pans or line 3 dozen muffin wells**. In a medium bowl, whisk together flour, allspice, cloves, salt,baking powder and nutmeg. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. Pour into prepared tins and bake 15-20 minutes for muffins and up to 1 hour for bread. A toothpick insert in the center muffin or bread should come out clean.
*cut in half, brush lightly with oil and roast on a pan for about 1 hour or until soft, remove from skin.
**we made 2 dozen muffins and one loaf of bread.
These are an excellent alternative to the more ubiquitous pumpkin breads and muffins. Not that they aren’t good on their own merits but butternut squash has its own subtle flavor that is exceptional in muffins and quick breads and often over looked.