1 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peeled shredded butternut squash
3/4 cup firmly packed brown sugar
1 1/2 teaspoons ginger puree or finely grated fresh gingerroot**
1 teaspoon vanilla
A 9-inch square baking pan can be used. Bake at 350°F, 18-22 minutes.
Grate peeled and seeded butternut squash using the largest-hole grater.
Look for ginger puree in jars in the produce or ethnic sections of the supermarket.