Acorn Squash Bread Recipe

• 1 med Acorn Squash
• 1/2 ounce Yeast
• 3 Tbsp. , Pkd Light Brown Sugar
• 1/3 c. Hot Water
• 3/4 c. Buttermilk
• 2 Tbsp. Butter, Melted
• 2 med Carrots, Shredded
• 1 Tbsp. Orange Rind, Grated
• 2 c. All-Purpose Flour
• 11/2 c. Whole Wheat Flour
• 1 tsp Cinnamon, Grnd
• 1/2 tsp Allspice, Grnd
• 1/2 tsp Salt

1. Preheat oven to 400 degrees.
2. Cut the squash in half.
3. Scoop out and throw away the seeds.
4. Place, cut side down, in a baking pan.
5. Add in 1/2" of warm water.
6. Bake, covered, till the squash is fork-tender (30-40 min).
7. Scoop out the cooked squash and puree in a blender till smooth (you should wind up with 1 1/2 c. of squash puree for 2 loaves).
8. Stir the yeast and sugar into the hot (110-115 degrees) water.
9. Let stand for 5 min.
10. Stir in the buttermilk and butter.
11. Stir in the squash puree, carrots, orange rind, all-purpose flour, 2/3 of the whole-wheat flour, the spices and salt.
12. Fold in sufficient of the remaining whole-wheat flour to create a soft dough.
13. Knead on a floured surface till smooth and elastic (about 10 min).
14. Place in a greased bowl and let rise, loosely covered, in a hot place till doubled in size (40-60 min).
15. Punch down.
16. Knead on a floured surface for about 5 min.
17. Shape into loaves and place in greased (8 1/2"x4 1/2") loaf pans.
18. Let rise, loosely covered, till doubled in size.
19. Bake till loaves are golden brown and sound hollow when tapped (about 40 min).
20. Cold on wire racks.

yeast, brown sugar, water, buttermilk, butter, carrots, orange rind, allpurpose, whole wheat flour, cinnamon, allspice, salt

Taken from cookeatshare.com/recipes/acorn-squash-bread-62353 (may not work)