Preheat Oven 350F

1 – 1/2 Cups white cane sugar

1/3 Cup brown sugar

1/4  Cup pure maple sugar

3/4 Cup canola oil

2 TBS butter

3 eggs, beaten

2 cups of peeled, cubed and cooked butternut squash [soft]

1 tsp cinnamon

1 tsp nutmeg

½ tsp salt

2 cups flour

1 tsp baking soda

½ tsp baking powder

1 cup chopped pecans

Preheat oven to 350°F.

Butter and flour 2 – 8by3 inch loaf pans

Sift dry ingredients into medium bowl

In a 2nd mixing bowl beat sugar, oil, butter, maple syrup

Blend in beaten eggs

Mix in butternut squash and spices

Add dry ingredients and pecans and mix.

Transfer batter to loaf pans.

Bake until tester stick inserted into center comes out clean, about 1 hour 10 minutes.

Cool bread in pan on rack 15 minutes. Cut around bread to loosen.

Turn out onto rack and cool completely.

Try one piece immediately when warm as it is yummy!

1 Cup flour
3/4 Tsp salt
1 Cup whole milk
2 large eggs
Olive oil

Preheat oven to 350°F. Place enough olive oil to cover the bottom of each 6 muffin inserts of muffin pan;   place in oven.
Blend flour and salt in small bowl.
Heat milk small saute pan over medium heat until very warm.
Whisk eggs in separate bowl and gradually add to warm milk.
Add flour into milk egg mixture just to blend.

Remove hot muffin pans from oven.
Spoon 1/3 cup batter into each of 6 muffin cups.
Bake until puffed and deep brown, about 38 minutes. Remove popovers from pan. Stick each popover with the tip of a sharp knife to release any hot air.

Nutritional facts per serving [daily value]: Calories 125Kcal; Protein 6g [11%]; Total Fat 3g [5%][Sat. 1g]; Chol. 75mg [25%]; Carb. 18g [6%]; Fiber 1g [2%]; Sugars 2g; Calcium 58mg [6%]; Iron 1mg [7%].