I adapted this recipe from the Victory Garden Cookbook. It has lots of great recipes for all sorts of vegetables.
Step 1: Cook the Squash
You can peel it, then boil or steam it until soft.
You can also put it in the oven whole, or cut in half and take out the seeds. Then cook it until it's tender. If you cook it whole, when it's done, cut it in half and remove the seeds with a spoon. Then you can scoop out the flesh.
The only problem with cooking butternut whole is the body cooks way faster than the neck, since it's hollow.
You could also used canned or frozen squash.
Step 2: Gather Your Ingredients
1/3 C Butter (softened)
1 1/3 C Sugar
1 1/2 cups cooked winter squash
1 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 C Raisins
You can omit the raisins if you don't like them. You can also add nuts if you like them. I like them, but I never seem to have them in the house.
You also need a greased loaf pan. I like to use the baking spray with the flour in it. It works really well.
Step 3: Wet Ingredients
Then add the eggs, and mix until incorporated.
Then add the squash and mix.
Step 4: Dry Ingredients
Add in the raisins and/or nuts and give one finals good stir to make sure it's all combined.
Step 5: Bake
Now go do something for an hour. Read a book, check your e-mail, feed the cat, etc.
Step 6: Check for Done-ness
Once done, let in cool in the pan for at least 15 minutes.
Step 7: Eat and Enjoy
Om, Nom, Nom, Nom