1. Preheat oven to 400°F. Cut butternut squash in half, remove seeds, and roast cut side down for 45 minutes or until fork-tender.

2. Scoop out flesh, mash until smooth, and let cool.

3. Lower oven temperature to 350°F. Grease a standard loaf pan.

4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

5. In another bowl, combine eggs, mashed squash, brown sugar, granulated sugar, vegetable oil, milk, and vanilla. Mix until smooth.

6. Gradually add dry ingredients to wet and stir just until combined.

7. Pour batter into prepared loaf pan and bake for 55–60 minutes. A toothpick should come out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack.

9. For the glaze: Melt butter in a small saucepan. Add brown sugar and milk. Simmer for 1–2 minutes, then remove from heat and stir in vanilla.

10. Drizzle warm glaze over cooled bread before slicing and serving.