What you'll need:

• 1 cup cooked butternut squash, mashed
• ½ cup butter
• 3 tbsp olive oil
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tbsp vanilla
• 2 cups all-purpose flour
• 1 tsp. baking powder
• ¼ tsp baking soda
• 1 tbsp cinnamon
• Other spices optional

1. Squash prep: Microwave half of a medium sized butternut squash, wrapped in a paper towel, for about 4 minutes, until rind begins to soften. Remove from microwave, peel off rind, cut squash into cubes and return to microwave for another 7 minutes or until tender enough to mash. Return to microwave for 2 more minutes with 2 tbsp water and a pat of butter or margarine. Measure out 1 cup of the mash, and cool in freezer for about 10 minutes.
2. Cake: Cream butter and sugar. Add eggs and vanilla, beating well. Add squash and oil. Combine dry ingredients and mix until just blended. Pour into prepared loaf pan. Bake at 325 for 1 hour, 10 minutes.

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