Butternut Squash and Ginger Bread

It’s already halfway through my favorite month of the year and this weekend is the first chance I’ve really had to bake.  If you’re a tea drinker, you’ve got to give this a try…and if you’re not a tea drinker, try it anyway!
10 16 10_B'nut Squash & P'kin Teabread 8 ce 5x7
2010 10 16
This recipe calls for using grated squash…no canned pumpkin here.
10 16 10_B'nut Squash & P'kin Teabread 4 ce 4x6
10 16 10_B'nut Squash & P'kin Teabread 6 ce 5x7
Can you see the grated squash there? This will not be around long.  Enjoy!

4 comments :

squirrelbread said...

Very pretty. I like your thick slices -- that's my style. Warm and toasted with butter, please. Maybe some crystallized ginger sprinkled on top before baking, or do you think that would be too overpowering?

Cheers,

*Heather*

Lisa said...

What a delicious way to eat more vegetables. I like the addition of ginger.

Elizabeth said...

Heather - I had a bit of Kerrygold butter around and yes, it's divine on a warm piece. I think crystallized ginger on top (sparingly) would be a great addition!

Lisa - I hadn't even thought of the vegetable aspect! Maybe I can count this as my one of five per day...woot!

Kim - Liv Life said...

Mmmm!! The best part of this one is how big you cut the slices! Nicely done!!