You can also replace the squash with mashed sweet potato to make these unique muffins.

2	C	white sugar
1-1/2	C	vegetable oil
4	large	eggs
1	tsp.	vanilla
1	tsp.	lemon zest, finely minced
1	C	cooked butternut squash puree
1	C	unsweetened applesauce
3-1/2	C	all-purpose flour
2	tsp.	baking powder
2	tsp.	baking soda
2	tsp.	cinnamon
1/4	tsp.	ginger
1/8	tsp.	salt
1	C	dates, loosely packed, plumped, dried and chopped
1	C	yellow raisins, plumped and drained
1/2	C	finely chopped walnuts

Preheat oven to 350F. Generously grease muffin tins or 3 small loaf pans or 12 mini loaf pans.

In a large bowl, blend the sugar, oil, eggs, squash puree, applesauce, vanilla, and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly and add nuts and dates.

Spoon batter into prepared muffin tins or loaf pans.

Bake until test done, about 20 minutes for muffins and longer for loaves.