(butternut, acorn or other squash may be
substituted)
Preheat oven to 350 F.
Sift all dry ingredients together in a large
bowl. Add walnuts and raisins. In separate bowl, mix eggs, oil, and
squash.
Combine contents of both bowls and beat well. Divide into two 9" x
5" loaf pans and bake 1 hour. Allow to cool.
Remove from pans. Freezes
well (if it lasts that long!).
courtesy of Jones Family Farms, Shelton, CT
