summer squash and more summer squash.  tis the season.  i am inundated with these yellow guys – and i declare, they are most definitely guys – if ya know what i’m saying…

delvin, my csa must be growing these like crazy.  i made ratatouille twice the week before last.  i’m making it again tomorrow.  i’m using them as fetch toys for the neighborhood dogs, piling them up in artistic arrangements on my kitchen counter and still, the squash are winning. 

so yesterday my guy asked if i could maybe bake some squash bread, not knowing in the least if there even was such a thing.  but being that he’s a forward thinker and that i’d recently made two batches of zucchini bread, well – he put 2 and 2 together and deducted that it was a definite possibility.  i mean afterall, what’s the big difference in the two?  especially when grated into submission.  so i googled ‘squash bread’ and sho nuff - this culinary being exists in the universe.  cary’s lightbulb moment may not have been an original thought, but i thought it was pretty damn sexy.  especially because he said it while sitting at his computer flickr’ing away (the man is addicted), peering at me across the room over the lenses of his reading glasses – in desperate need of a haircut.  totally sexy my rumpled architect is… 

so i made up a recipe.  and it was good.  it was a variation on a few themes.  i tried to keep it more on the healthy side, albeit given the nature of cake breads that’s a bit of a stretch. so it’s on the darker denser side due to the whole wheat. you could flip the white and whole amounts of flour to lighten it slightly. but i felt guilty enough just making it in the first place so i did what i could and it was all i could do.

walnut squash bread

preheat oven to 350 and grease 2 loaf pans

1 cup brown sugar
1/2 cup white sugar
1/2 cup coconut oil – raw and unrefined
1/4 melted butter
3 eggs
2 t vanilla

2 cups whole wheat flour
1 cup white flour
2 t baking soda
1 t salt
2 t cinnamon

1 cup chopped walnuts
3 cups unpeeled coarsely grated yellow squash

mix the wet ingredients along with the sugars in one bowl
mix the dry ingredients in another
blend together gently but thoroughly
add in walnuts and squash

bake for 45 minutes – testing at 40 - be careful not to overbake these or they can become dry

i’ve allotted myself 2 slices and the second loaf is being given away – today.