1 small butternut squash2 c. whole-wheat flour 1 tsp. ground allspice 1 tsp. ground cinnamon 1 tsp. baking powder 1½ c. packed light brown sugar ½ tsp. baking soda ¼ tsp. freshly ground pepper 1 tsp. ground nutmeg ½ c. unsalted butter, room temperature Powdered sugar or whipped cream (optional) ¾ tsp. salt 2 lg. eggs 1 tsp. vanilla

Roast your squash (at 375 until fork pierces skin easily). Scoop out the flesh when cooled and measure 1 cup. Turn oven down to 325 degrees. Butter an 8X8 baking pan and set aside. In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside. With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30seconds after each addition. Mix in vanilla. Add half of the flour mixture to the butter mixture and stir to combine. Stir in the cup of mashed squash. Add remaining flour mixture and stir just enough to combine. Pour batter into prepared baking pan and bake until a toothpick inserted in the center comes out clean , 50-60 minutes. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.

submitted by member Cathy O’Connor, found in Sunset magazine