Last fall I purchased several gorgeously sweet winter squash from Sunbow Farms in Philomath. I baked them down and froze the cooked pumpkin in 2 cup portions. Zoom ahead to duck egg abundance season and I’m baking lovely breakfast breads that taste a bit like fall and are perfect for chilly spring mornings.
I have been tweaking this recipe each time i bake it and will include my notes so that you can make adjustments to your liking as well. Include nuts, or not. Make it sweeter, or not. But most important: use some home baked sweet squash vs the canned stuff (really, it is so easy to do and tastes so much better, especially if you can find some really gorgeous pie pumpkins at market) and bake with duck eggs. You’ll appreciate their extra poof!
Enjoy toasted with butter for breakfast, or bake it up a bit sweeter and enjoy like a cake for dessert.