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FOR THE PUREE:
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1. Preheat oven to 350u00b0F.
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2. Slice the butternut squash in half lengthwise; scoop out and throw away the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
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3. Sprinkle the diced butter and brown sugar evenly on both halves.
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4. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
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5. Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and delicious sugar/butter liquid and place into your food processor or blender.
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6. Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
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FOR THE BREAD:
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1. Preheat oven to 350F. Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
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2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
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3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Stir in nuts. Pour into the prepared pan.
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4. Bake at 350 degrees for 60-75 minutes or until a sharp knife inserted into the center of the loaf comes out clean.
