I came across a jar of organic coconut oil at Trader Joe's and thought I'd give it a try. What I didn't realize was that I should have melted the oil to use it as I would any other oil. Instead I used it as a solid fat, more like a butter. It was no less tasty, but it was harder to manipulate. Next time. First I halved, deseeded, and roasted a butternut squash. Then I created a squash puree to use in the breads. 1 ½ C organic brown sugar 1 t ground cinnamon 1 t ground nutmeg ½ t ground ginger ½ t ground cardamom 2 eggs ¼ t baking powder 1 2/3 C flour 1 t baking soda ½ C (melted) coconut oil ¾ t smoked sea salt ½ C organic yogurt 1 C butternut squash puree Mix all ingredients together in a large mixing bowl. Put in greased mini loaf pans or muffin tin. Bake at 325 degrees for 75-90 minutes - until a toothpick inserted in the center comes out clean.