Nut bread made with squash
In Marian Morash's ''The Victory Garden Cookbook'' (New York: Alfred A. Knopf. $25) there are many recipes with Lynn Wilson's name preceding them - Lynn's Pineapple Carrot Cake, Lynn's Raised Potato Doughnuts, Lynn's Rutabaga Pudding.
Lynn Wilson contributed many of her recipes to the book; cooked some of the food to be photographed for the book; and, as Marian describes it, ''is the perfect example of the old-fashioned neighbor who goes out of her way all the time for just about everybody.''
Lynn's husband, Alan, owns Wilson Farm in Lexington, Mass., where fine fresh vegetables are grown and sold.
At this time of year they have an abundance of butternut squash, the kind used for this moist, spicy, nutty bread. To cook butternut squash, peel squash and cut in 11/2 to 2-inch chunks. Boil 3/4-inch water in pot, put squash in steamer and cover. Steam until tender, about 15 to 20 minutes. Mash with fork or potato masher. Each pound of trimmed squash equals 2 cups mashed squash.
Try serving it spread with sweet butter or cream cheese mixed with a little orange juice and zest. You can double the recipe and make 2 loaves, one to keep and one to give away. Lynn Wilson's Squash Nut Bread
1/3 cup butter 1 1/3 cups sugar 2 eggs 1 1/3 cups mashed, cooked winter squash 1 3/4 cups flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup chopped nuts
Cream together butter and sugar until light and fluffy. Beat in eggs, then squash. Sift together remaining ingredients, reserving nuts. Stir dry ingredients into squash mixture; add nuts.
Butter a loaf pan and pour in batter. Let rest for 15 minutes. Bake in preheated 350 degrees F. oven for 1 hour, or until a skewer in center comes out clean. Keep bread in pan for 10 minutes before turning out. Makes 1 loaf.