There are hefty snowflakes falling outside my window, covering the blue tarped sailboat with distinguished layer of white. On the stove, a pot of chili is simmering and in the oven, a dish of sweet squash cornbread.
This is one of my all time favorite recipes…moist, sweet but not too sweet, and super satisfying. Plus, it’s easily adaptable to dietary restrictions and a real crowd pleaser.
Preheat oven to 375 F. Combine dry ingredients in a large bowl and mix thoroughly. In a blender, mix all of the wet ingredients and pulse for a few seconds to combine. Stir the wet and dry ingredients together. Pour into a greased 8 by 11 baking pan (or whatever you’ve got). Bake for 25-40 minutes or until an inserted knife in the middle comes out clean. Enjoy with chili or stew!