To Roast the Squash:

1. Cut the squash down the middle lengthwise and scoop out the seeds and stringy pulp with a spoon. 

2. Line a baking sheet with aluminum foil for easy clean up.  Place squash halves cut side down on the pan.

3. Roast for 30-45 minutes until the flesh is soft and easily pierced with a fork.  (The time will depend on how large the squash is)

4. If desired, measure out 1/2 cup portions and freeze unused portions for more bread baking!  Or use the remaining squash for Avocado Brownie Bites or Butternut Squash Lentil Pasta.

For the Bread: 

1. Preheat oven to 350 degrees.  Line (at least) the bottom of an 8 x 5 loaf pan with parchment paper. 

2. Add the eggs, cooked and mashed squash, nut butter, olive oil, apple cider vinegar and honey to a food processor and combine until smooth.

3. Add the remaining ingredients, almond flour, coconut flour, salt and baking soda and process for 20-30 seconds until combined.

4. Pour the batter into the prepared baking dish and bake at 350 degrees for 30-40 minutes.  You will know its done when it is firm to the touch in the middle.  The bread will continue to firm up as it cools.  **If the top starts to get too brown, loosely cover the bread with aluminum foil.

5. Cool for 20 minutes on the counter before removing from the pan.  Run a knife along the sides of the pan to release the bread.  Continue to allow the bread to cool completely on a rack.  

6. Store the bread in an airtight container in the refrigerator.