I adore pumpkin bread (especially in combination with brie cheese, hehe)—its flavor is even better and deeper when you use other winter squash, like butternut or kabocha. I recently have been finding that I get a headache after eating cinnamon (very strange, I know), so I decided to make some butternut squash bread and play with other potential flavors. One of the first that sprang to mind was the wonderful nutty flavor of brown butter. With just a little nutmeg to add a spicy aroma and a brown butter glaze to add another punch of flavor, the friendly folks at my office gobbled this loaf up so fast I barely got a piece myself. (And that's saying something, considering I'm at a nutrition school! :) )

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