Butternut Harvest Loaves

This beautiful recipe is courtesy of Sarah @ In Praise of Leftovers.

• 2 cups butternut squash puree (1 medium squash)
• 1/2 cup walnuts
• 1/2 cup pecans
• 1 cup pumpkin seeds
• 1 1/2 cups light brown sugar
• 1 1/2 cups granulated sugar
• 1 cup canola oil
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 1/2 tsp. salt
• 3/4 cup buttermilk

Making the puree:

1. Wash and cut the squash in two halves, remove the seeds and place the halves in a rimmed baking sheet, face up, with 1 cup of water in the pan. Cook at 375 F for 1 hour minimum, until the flesh is fork tender.
2. Remove and let cool before scooping out the flesh.
3. Place in a food processor and mix until smooth.

Making the loaves:

1. Place the nuts and seeds on a rimmed baking sheet and toast for 15 minutes at 350 F. Remove from the oven and let cool before grinding them. Keep 1/4 cup on the side for decorating.
2. Turn the oven temperature to 325 F.
3. Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
4. Add the seeds, minus 1/4 cup. Mix with a wooden spoon.
5. In the bowl of a stand mixer, combine the oil and two types of sugar and use the paddle attachment to mix on medium speed for 4 minutes.
6. Add the roasted butternut squash and continue to mix for 2 minutes.
7. Then, add one egg at a time.
8. Remove the bowl from the stand mixer and add the flour and the buttermilk alternatively, until the liquid is absorbed each time.
9. Transfer the batter into 2 buttered loaf pans measuring 9 x 5 x 3″. Fill 2/3 to the top.
10. Sprinkle with the reserved seeds.
11. Bake for 1 hour, or until a skewer comes out dry. Remove and let cool for 20 minutes before unmolding onto a cooling rack.