A heavenly fall-themed quick bread that is made with butternut squash instead of the traditional pumpkin! Throw in some chocolate chips and call it a day!
If you need to make butternut squash puree, simply cut a butternut squash in half, lengthwise, and scoop out the seeds and stringy stuff. Make sure you wear gloves or use a paper towel to hold the squash so your skin doesn't come into direct contact with the flesh of the squash (it will cause your hands to peel). Place the squash, cut side down, into a tall baking or roasting pan. Fill the pan with about 1 inch of water. Roast in a 350 degree oven for about 60 minutes or until the squash is soft. Scoop out the squash and puree in a blender or food processor. Set aside 1 cup for the bread.
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.
Source: Barely adapted from My Baking Addiction