1 (2 pound) butternut squash
1/2 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup chopped pecans
Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to a depth of 1/2 inch. Cover with foil, and bake at 400 degrees F for one hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.
Beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating mixture well. Add eggs, one at a time, beating after each addition.
Combine flour and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.