If it's fall it must be pumpkin bread

We had a very successful patch of potimarrons (red kuri squash) in this year's vegetable garden. There are about a dozen of them, most are bigger than those I see in the supermarkets this time of year. Potimarrons have orange flesh, like pumpkins, and have a very nice chestnutty flavor. We use them like butternut squash, in soups and stews or pureed with butter, and I also make pumpkin pie and pumpkin bread with them.

Pumpkin bread with pecans. Behind it are the chunks of the rest of the potimarron that got cooked into a chicken and squash tagine.

I picked one of the larger squash over the weekend and roasted half of it in the oven. Ken cooked the other half into a delicious tagine (a stew with squash and chicken served over cous-cous) that we had for Sunday lunch. I used about a quarter of the roasted squash to make a loaf of pumpkin bread. The remaining three quarters went into the freezer for another time. There are still ten or so squash out in the garden. Uh-oh.