I get crookneck squash from our CSA almost every week in the fall. They are big and meaty, and I use them like I would pumpkin.
Then I was reading Laura's post over at granolalola.com, and this bread caught my
Since I made it in the morning, and as Laura pointed out, this was a bit of an involved recipe, I poured the batter into an 8x8, hoping it would cook faster. It cooked in about 40 minutes instead of the 55-60 for the loaf. The cake was still nice and thick and delicious. Moist. Yum. If you wanted to stretch this recipe into even more pieces, I bet you could put it in a 9x13. That would cut the cooking time even more!
I made only a few (inconsequential) changes to the recipe-- I used 6 TBS butter instead of butter + apple butter (none on hand). I also had to make up my own pumpkin pie spice, since I had none. I just kind of threw in cinnamon and nutmeg with a little allspice and some cloves.
Finally, I just want to mention, the sweetness in this recipe is perfect. Usually I cut the sugar in every recipe in half, right from the beginning. This time, I put in the prescribed amount, maybe a little less (sometimes, if it calls for 1/2 cup but I have my 1/3 cup out, I'll do a heaping one and call it a day...) and it was great.
Looking forward to baking another squash and making recipe again soon!
ps. please go look at Laura's photos and excuse my ugly phone pic... :-)