Page 160 - UMass2018_CookBook

Ingredients
Makes 2 loaves
FOR THE BUTTERNUT SQUASH LOAF:
1 cup (16 tablespoons) unsalted butter
3 large eggs 1 1⁄2 cups granulated sugar
1⁄2 cup packed light brown sugar
2 cups puréed or mashed butternut squash (frozen is fine)
3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1⁄2 teaspoon ground nutmeg
FOR THE ICING:
1 1⁄2 cups confectioners’ sugar
6 tablespoons unsalted butter
1 teaspoon vanilla extract Milk, if needed
Butternut Squash Loaf
Turner Family, Pittsfield, MA
“I received this recipe back in 1975 by an 80-year-old client. It was her mother’s treasured recipe, and many years later
is still going strong as one of our family favorites. A great way to get your veggies — one bite and you’re hooked! — Kathy Turner
Preparation
1. Preheat oven to 350°F. Grease 2 loaf
pans.
2. To make the butternut squash loaf, melt the butter in a large skillet over medi- um-high heat; it will melt fast and start
to foam. Lower the heat to medium and stir the butter constantly, scraping bits of brown from the bottom of the pan. When the butter has turned a nice brown with a rich, nutty smell, remove from the heat and let cool for 10 minutes.
3. In the bowl of a stand mixer fitted with the flat beater, beat together the eggs, granulated sugar and brown sugar on high speed until light in color, 3 to 4 minutes. Scrape in the brown butter and beat until smooth, about 2 minutes. Add the butter- nut squash and beat until combined.
148 | TASTE OF HOME