Preheat oven to 400°F. Toss butternut squash with olive oil. Spread onto a baking sheet and roast in preheated oven for 30-40 minutes, until browned and tender. Puree. Set aside.

Reduceoven temperature to 350°F. Spray two 8x4-inch loaf pans with nonstick baking spray containing flour. Set aside.

In a medium bowl, whisk together both flours, baking powder, baking soda, salt, orange zest, and spices. Set aside.

In a large bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat together coconut sugar and butter until light and fluffy. Add squash puree. Beat to combine.

Add eggs, one at a time, beating until combined.

Slowly add the flour mixture, beating to incorporate, being sure to not overmix.

Divide batter evenly between prepared pans.

Bake in preheated oven for 60–75 minutes, or until a tester inserted in center comes out clean.

Let loaves cool in pan for 15 minutes then turn out onto a wire rack to cool completely.