Winter Squash Redux: Bread, Soup and Savory Bread Pudding

Last week I bought a squash, and it's still giving. Soup with a dollop of yogurt and fresh baked bread makes for cozy days in the Hudson Valley winter. Then some savory bread pudding using my old recipe, but I used two cups of stock and one cup of yogurt and no leeks. The cheese sprinkled on top was from a cheese plate left over from Sunday's brunch. Scrumptious!

And then this quick bread which I made to cheer up both me and a friend, as we were both in need of some substantial and healthy, yet a little sweet, treat to pick us up on a gloomy day. This is ever so easy, not too sweet, and packed with good-for-you squash. The crystallized ginger on top was decorative and decadent for such a sturdy bread. I think I might do without it in the future, but it does look pretty!

Sweet Squash Quick Bread

Makes two large loaves. Preheat oven to 350. Have all ingredients at room temperature.

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon of pumpkin pie spice

Have these mixed together and ready to go.

In a seperate bowl, whisk together 1/2 cup olive oil and 1 cup sugar

Add 3 beaten eggs. Whisk up fluffy-like.

Add 2 cups of pureed squash.

Add dry to wet in three parts. Beat until smooth. Pour in greased loaf pans. Adorn with crystallized ginger or what have you. Bake for about an hour. Cheer someone up by giving them one loaf and keep the other to yourself!