- 1 small butternut squash
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
- ½ cup (1 stick) unsalted butter
- 2 eggs
- 1 cup sugar
- 2 tablespoons whole milk plain yogurt
- 1 teaspoon vanilla extract
- ½ cup pecans
- ⅓ cup raisins
Preheat the oven to 350 degrees. Butter and flour a 9x5 inch loaf pan.
Halve the butternut squash, scoop out the seeds and fibers, rub with olive oil, and place cut side down on a baking sheet. Roast in the oven for 45 to 60 minutes, until soft. Let cool slightly, scoop out the flesh and purée until smooth in a food processor.
Sift the flour, baking soda, salt, and spices into a medium bowl.
Melt the butter in a small pot over medium-low heat. Allow it to sputter and foam and after 4 to 5 minutes you’ll see browned bits forming on the bottom of the pot. The butter will begin to turn golden brown in color and smell nutty. Remove from the heat and let cool slightly in the pot.
Combine the eggs and sugar in the bowl of a stand mixer and mix on medium speed using the whisk attachment (or with a hand mixer), occasionally stopping to scrape down the sides and bottom of the bowl. Cream until the mixture is fluffy and lighter in color, about 5 minutes.
Add the butter in a very slow and steady stream, to create an emulsion and to ensure that the eggs don’t scramble. Add 1 ½ cups of butternut squash purée, vanilla extract, and yogurt and whip on low speed until just combined. Scrape down the bottom and sides of the bowl, and using a rubber spatula, fold in the dry ingredients, raisins, and pecans until just combined.
Pour the mixture into the prepared loaf pan and bake on the center rack of the oven for 60 to 75 minutes, or until the bread is golden brown on top, it starts to pull away from the sides of the pan, and a toothpick inserted in the middle comes out clean.
Cool in the pan for 10 to 15 minutes, then remove to a cooling rack to cool completely before slicing.