Butternut Squash Bread Pudding, not in New Hampshire.

This weekend I had some friends visiting from New York. We very nearly went to New Hampshire, but, at the last possible moment before the border, did not. Instead, we cooked dinner: chili, salad, biscuits, and bread pudding for dessert.

For the cake in the bread pudding, we used a butternut squash quickbread I'd made wednesday night. Recipe follows after the bread pudding recipe.

1/2 to 1/3 medium sized cake, diced or cubed (about two cups)
2 eggs
1/2 cup, brown sugar
1 cup milk
3 tbl butter
1 apple, cored, peeled, diced.
Vanilla, cinnamon, ginger, nutmeg (all to taste).

Pre-heat oven to 300 degrees.
Combine eggs, milk, sugar, and spices. Beat vigorously for a bit.
Into a small loaf pan, dump the cake cubes and the diced apples.
Pour the batter into the loaf pan. Dot with butter and press down with a spatula.

Bake at 300 degrees for 20 minutes, then 350 for 30, or until golden brown on top.

Butternut Squash Bread

1 small butternut squash, roasted and pureed. (Somewhat less than two cups)
1 egg, beaten.
1 cup milk.
2 cups flour
1/2 teaspoon salt.
2 tbl, olive oil.
1/3 cup brown sugar.
2 teaspoons baking powder
Ginger, quite a bit.
Nutmeg, to taste.
Vanilla, 1/2 teaspoon.

Sift together flour, salt, and baking powder.
Combine milk, sugar, oil, and egg with squash, and spices, then add the dry ingredients. In a greased and floured pan, bake at 350 for 45 minutes, or until golden brown and resilient when poked.




Combine flour, s