Squash Cookies, Squash bread, Squash cake

Multi-purpose Squash batter

2 cups cooked and mashed butternut squash (or pumpkin puree)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup white sugar
¼ cup dry powdered milk
1/4 teaspoon salt
1 tsp cinnamon
½ tsp nutmeg
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted
Optional:
1 cup chocolate chips
½ cup chopped walnuts

In a large bowl, whisk together flour, baking powder, white sugar, salt and spices. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

For muffins:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

For cake:
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch cake pan and sprinkle the bottom of the pan with granulated sugar. Pour batter into pan. Bake 40-50 minutes or until toothpick inserted into center of cake comes out clean. Cool and frost with cream cheese or chocolate frosting.

For cookies:
Preheat oven to 350 degrees F. Drop batter by tablespoon onto lightly greased cookie sheets. Bake 12 minutes. Remove from cookie sheet and cool on a wire rack.

For bread:
Preheat oven to 325 degrees F. Lightly grease 2 large bread pans and sprinkle bottoms of pans with granulated sugar. Pour batter into each pan until it is about ½ full. Bake 1 hour 15 minutes. Check for doneness at about 1 hour. A toothpick inserted into the center of the bread should come out clean when bread is done. Remove from pan and allow to cool completely before slicing.