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:
- 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.
- Remove and let cool before scooping out the flesh.
- Place in a food processor and mix until smooth.
Making the loaves:
- 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.
- Turn the oven temperature to 325 F.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
- Add the seeds, minus 1/4 cup. Mix with a wooden spoon.
- 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.
- Add the roasted butternut squash and continue to mix for 2 minutes.
- Then, add one egg at a time.
- Remove the bowl from the stand mixer and add the flour and the buttermilk alternatively, until the liquid is absorbed each time.
- Transfer the batter into 2 buttered loaf pans measuring 9 x 5 x 3″. Fill 2/3 to the top.
- Sprinkle with the reserved seeds.
- Bake for 1 hour, or until a skewer comes out dry. Remove and let cool for 20 minutes before unmolding onto a cooling rack.
