This past Saturday we had our first real taste of heavy frost. In anticipation, on Friday I brought in a couple of tomatoes that had germinated in the compost, harvested and dried all of my basil and some oregano, and picked the few remaining squash left in the garden.

Squash that has been left to get big is generally termed winter squash, and I always leave behind a few stragglers as the frost season approaches. Why? Because my family loves squash bread. Turns out I’m harvesting right around the time of my Mom’s birthday, and she’s a big fan of squash bread. So I usually bake a loaf as a birthday present, and everybody except Hallmark is happy.

The recipe for squash bread can be found here. I usually double it, because a single winter squash is more than enough for a doubling of this recipe. If you have any winter squash and you aren’t quite sure what to do with it, give this squash bread recipe a try.