Ingredients

• 3 c. sugar
• 1 cup oil
• 4 eggs
• 3/4 cup milk
• 2 cups pumpkin or sweet potatoes, cooked and pureed
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 3 tsp. baking soda
• 1 tsp. nutmeg
• 1 tsp. ground ginger or 1 Tbsp. chopped candied ginger
• 1 cup chopped nuts, pumpkin seeds, or sunflower seeds (optional)

Directions

Cook the squash or sweet potatoes by peeling and steaming until tender. Whisk together the milk, eggs, and sugar. Add the squash or sweet potatoes and mix to blend. Mix all the remaining ingredients except the nuts in a separate bowl. Combine the wet and dry ingredients and add the nuts. Grease and flour a bread pan or muffin tin. Fill pan half full. Bake at 350 degrees for approximately 1 hour (35 mins for muffins). The bread is done when a toothpick inserted in the center comes out clean.

Ingredients

• 2 large or 3 small butternut squash, seeded and cut into chunks
• 3 tablespoons butter, melted
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 1/2 teaspoons pepper
• 3 cups chicken or vegetable stock
• 4 tablespoons brown sugar or honey
• 1 teaspoon minced ginger
• 4 ounces heavy cream
• 1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the squash with butter and sprinkle with salt and pepper.Roast for about 30 to 35 minutes at 350°.

Add the squash to a pot and with the stock, honey or sugar, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.