Today we made Squash Almond Bread!
1C baked, mashed acorn squash, 1 3/4C flour, 1C brown sugar, 1t baking soda, 1T cinnamon, 1 egg, 1/2C butter, melted; 1/2C coarsely chopped, smoked whole almonds, 1T almond extract
Preheat oven to 325F. Mix butter and brown sugar.
In separate bowl, sift together dry ingredients. Add to batter with squash.
Stir in almond exract.
Mix in almonds.
Turn into greased rectangular cake pan or casserole dish.
Bake 35-40 minutes or until cake tester comes out clean.