No need to make Banana Bread when you’ve got a Butternut Squash in your box. You can also use this batter to make muffins if you prefer single-serving sized portions. This recipe is healthy enough to serve with breakfast (maybe without the icing), but fancy enough to serve after dinner.
Cut one Butternut Squash and place face down on a baking sheet. (Covering the sheet with parchment paper will save on clean-up time later). Bake at 400 degrees until completely tender. Allow to cool and then remove the skin and seedy pulp. This step can be done in advance and the squash refrigerated for later.
In a large bowl, use a spatula or hand-mixer to cream 8 oz. room-temperature butter with 1/2 C. natural sugar. Add 1 egg and beat lightly to combine. Fold in 4 C. cooked butternut.
In a separate bowl, combine 1 C. white flour and 1 C. fine corn meal with 1 T. baking soda and 1/2 T. baking powder. Optional: Add your favorite “pumpkin” spices: a dash of ginger, nutmeg or cinnamon powder (or all three).
Roughly chop 1 C. of walnuts or pecans.
Combine everything into the bowl with the squash mixture, then mix well.
Butter or oil a loaf pan and pour the batter in.
In another bowl, mix together 4 oz. cream cheese, a splash of milk, 1 T. maple syrup, 1/4 t. vanilla extract, and the zest of one lemon. Pour over the batter in the loaf pan evenly.
Bake for 45-55 minutes at 350, until a knife inserted in the loaf comes out clean. If you make muffins instead, bake them at 400 for 25-35 minutes.
Icing (optional): Combine 1 1/2 C. confectioners sugar with 3 T. water and the juice of 1 lemon. Pour over the cake once it cools.