Butternut Squash Bread (sweet)

2 C. prepared butternut squash
1 tsp. salt
1 2/3 C. sugar
1 tsp. cinnamon
2/3 C. vegetable oil (I prefer melted butter or coconut oil for a velvety texture)
1⁄2 tsp. ground all spice
2 tsp. vanilla
1⁄2 tsp. mace
4 eggs
1⁄2 tsp. baking powder
3 C. all-purpose flour
1⁄2 C. coarsely chopped nuts
2 tsp. baking soda
1⁄2 C. raisins or cranberries (I prefer dried, unsweetened cranberries for a little zing)

To Prepare Squash: Wash and cut into 1-inch slices or cubes. Remove seeds & fibers. Heat an inch of water to a boil in a saucepan; add squash. Cover and bring to a second boil; reduce heat. Boil 15-20 minutes, or until tender; drain.

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix prepared squash, sugar, oil, vanilla, & eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves with knife; remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.