Celebrate fall without an ounce of pumpkin!
After I finished making my butternut squash macaroni and cheese, I had about a cup of squash puree left over. I didn’t want to throw out such an autumn-friendly ingredient, especially one so bright and happy as the oranger-than-pumpkin puree, so I did a quick Google search and came up with this recipe from The Sweet Chick for butternut squash maple bread. The maple was an added plus, as my father’s friend from Maine – the same one who sent live lobsters in a Styrofoam ice chest last Christmas – had recently mailed us a box full of Maine goodies, including, naturally, Grade A pure maple syrup. (It also featured a lobster catnip toy for the cat last seen photobombing my brownie photo shoot.) I left out the white chocolate chips and nuts called for in Sweet Chick’s recipe and tossed in a cup of raisins instead – golden raisins, just because they matched the batter. (I am one of those people who is simply thrilled when her pink socks match the pink in her sweater – and all the better if both also match her pink underwear.)
Like the macaroni and cheese, the bread didn’t taste like squash, exactly. In fact, if you hadn’t told me there was butternut squash in it, I would have just assumed it was a cinnamon-raisin bread with a hint of maple syrup. And like I made quite clear in my last post, I don’t approve of “hiding” vegetables for children by tucking them into otherwise kid-friendly dishes. But there are plenty of adults who aren’t getting their recommended daily allowance of orange vegetables. This, then, is the bread for you.