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1
Preheat the oven to 350F.
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2
Butter and flour a 9 x 5 x 3-inch loaf pan, and set aside.
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3
Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
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4
In a medium bowl, whisk together the sugar, eggs, squash puree, melted butter, and 1/4 cup water.
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5
Fold the squash mixture into the flour mixture.
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6
Stir in the pecans.
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7
Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour.
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8
Turn the bread out onto a wire rack, and let cool completely.
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9
Preheat the oven to 400F.
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10
Place the squash halves, skin side up, on an oiled rimmed baking sheet.
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11
Bake until fork-tender, about 1 1/4 hours.
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12
Remove from the oven.
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13
Turn over; let stand until cool enough to handle.
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14
Scoop the flesh into a food processor, and discard the skin.
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15
Puree until smooth.
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16
Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
