Butternut Squash Little Loaves Recipe

1. 1

   Plump dates in hot water for 20 min, drain and chop.

2. 2

   Plump raisins in hot water for 20 min and drain.

3. 3

   In large bowl, blend together sugar, oil, Large eggs, squash puree, applesauce, vanilla and lemon zest.

4. 4

   In another bowl, stir together flour, baking pwdr, baking soda, cinnamon, ginger and salt.

5. 5

   Mix into wet batter, stirring gently but thoroughly.

6. 6

   Stir in dates, raisins and nuts.

7. 7

   Spoon batter into 3 generously greased (8- by 4-inch) loaf pans or possibly 12 to 16 mini-loaf pans.

8. 8

   Bake at 350 degrees till toothpick inserted in center comes out almost clean and tops are browned, 45 to 55 min for larger loaves, 25 to 35 min for mini-loaves.

9. 9

   This recipe yields 24 to 30 servings.

10. 10

    Comments: You can also use mashed sweet potato to replace the butternut squash.

11. 11

    Or possibly cut a squash in half, remove strings and seeds and bake at 350 degrees till tender, about 45 min.

12. 12

    Let cold, then remove squash flesh and puree.

13. 13

    These can also be made in muffins tins.

* Per serving · 4 servings · Values may vary.

No additional tips available.