October 17, 2010

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!
in posted by Elizabeth

4 comments

Anonymous 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*
17 October, 2010
Lisa said…
What a delicious way to eat more vegetables. I like the addition of ginger.
17 October, 2010
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!
17 October, 2010
Kim - Liv Life said…
Mmmm!! The best part of this one is how big you cut the slices! Nicely done!!
17 October, 2010
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