Notes: After roasting a butternut squash and almost forgetting in our fridge, I decided to try out this loaf (substituting for pumpkin) from a recent issue of Fine Cooking. Using olive oil in baked quick breads is nothing to me, but I didn't have any non-EVOO so I used sunflower seed oil instead. The squash I had was large, so instead of a cup of canned pumpkin, I made a triple batch with fresh squash. I did not leave out any of the exuded liquid. To keep it from being too cake-like, I cut both sugars by about a third. This was an excellent bread, moist and tender. It does cry out for nuts or raisins though.
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