What a name!  But there is no other way to describe this bread that was born out of my kitchen last night.  It’s fall-spiced with loads of cinnamon, a pinch of cloves and a dash of nutmeg.  It is light and fluffy (and orange in color), thanks to the two cups of pureed butternut squash (easy to do- promise!), and light Greek yogurt gives this bread some tanginess and prevents it from drying out.

So back story on how this bread came to be.  It’s late October, almost November and I am yet to have a pumpkin-spiced anything or an apple-laden whatever and my inner totally basic girl is suffering.  I want cinnamon and spice and…I’ll stop.  Anyways, here in Spain, they just don’t do fall.  They don’t eat fun fall things (pumpkin breads and pancakes and coffees and cakes and apple desserts) of dress in cute fall clothing (flannels and jeans and boots) or go do cozy fall activities (why go apple picking when you could just go to the supermarket?!???!).  So…long story short, there is nary a baking pumpkin in site in this country.  Probably on this entire continent, to be exact.  I found a small stack of small Halloween pumpkins in the supermarket next to the apple display (5 star attempt, Carrefour), but they’re not the best for cooking.  So what’s a girl to do?  She’s gonna use what they do have…SQUASH.

I Googled “butternut squash bread” and a recipe came up (which I loosely followed..very loosely), but it is full of oil and sugar.  My version does not have any oil (hey, Greek yogurt) and has one tablespoon of brown sugar and one tablespoon of Stevia.  I think it would be  fine to leave the sugar out completely, but it adds a nice touch of sweetness that just pairs perfectly with a hot cup of coffee or tea.

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