"A combination of a hybrid butternut squash seed and my cousin Jim's fertilizer produced huge butternut squash in my garden last year," shares George Frederick of Lincoln, Nebraska. Friends and an area food bank benefited from the bumper crop, and George created this bread recipe, which is delicious made with any late summer squash. Turn to page 30 for more of George's story.

Preheat oven to 325°. Grease and flour two 8.5 x 4.5" loaf pans. In a large mixing bowl, beat the eggs well. Add the oil, sugar, grated squash and VANILLA. Cream together. In a separate bowl, sift together the flour, baking powder, salt and CINNAMON. Add to the creamed mixture and beat until well blended. Fold in the nuts. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out mostly clean and the bread has risen. This bread freezes nicely.

Prep. time: 15 minutes
Baking time: 60 minutes
Serves: 2 loaves

Nutritional Information:
Servings 24; Serving Size 1 slice (59g); Calories 230; Calories from fat 100; Total fat 11g; Cholesterol 15mg; Sodium 150mg; Carbohydrate 30g; Dietary Fiber <1g.