Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2
In a large bown, mix together the squash puree, eggs, oil, water, and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into prepared pan.
4
Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
