Instructions: Plump dates in warm water for 20 minutes, drain and chop. Plump raisins in warm water for 20 minutes and drain.

In large bowl, blend together sugar, oil, eggs, squash puree, applesauce, vanilla and lemon zest. In another bowl, stir together flour, baking powder, baking soda, cinnamon, ginger and salt. Mix into wet batter, stirring gently but thoroughly. Stir in dates, raisins and nuts.

Spoon batter into 3 generously greased (8- by 4-inch) loaf pans or 12 to 16 mini-loaf pans. Bake at 350 degrees until toothpick inserted in center comes out almost clean and tops are browned, 45 to 55 minutes for larger loaves, 25 to 35 minutes for mini-loaves.

This recipe yields 24 to 30 servings.

Comments: You can also use mashed sweet potato to replace the butternut squash. Or cut a squash in half, remove strings and seeds and bake at 350 degrees until tender, about 45 minutes. Let cool, then remove squash flesh and puree. These can also be made in muffins tins.

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