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["Preheat oven to 400 degrees.", "Cut the squash in half.", "Scoop out and throw away the seeds.", "Place, cut side down, in a baking pan.", "Add in 1/2"" of warm water.", "Bake, covered, till the squash is fork-tender (30-40 min).", "Scoop out the cooked squash and puree in a blender till smooth (you should wind up with 1 1/2 c. of squash puree for 2 loaves).", "Stir the yeast and sugar into the hot (110-115 degrees) water.", "Let stand for 5 min.", "Stir in the buttermilk and butter.", "Stir in the squash puree, carrots, orange rind, all-purpose flour, 2/3 of the whole-wheat flour, the spices and salt.", "Fold in sufficient of the remaining whole-wheat flour to create a soft dough.", "Knead on a floured surface till smooth and elastic (about 10 min).", "Place in a greased bowl and let rise, loosely covered, in a hot place till doubled in size (40-60 min).", "Punch down.", "Knead on a floured surface for about 5 min.", "Shape into loaves and place in greased (8 1/2""x4 1/2"") loaf pans.", "Let rise, loosely covered, till doubled in size.", "Bake till loaves are golden brown and sound hollow when tapped (about 40 min).", "Cold on wire racks."]
