24 October 2012

Butternut Squash Bread

This year, our garden produced more than 25 butternut squash. It was the most prolific squash plant by far. We'll be enjoying three spaghetti squash and two pumpkins. Sadly, the squirrels attacked the acorn squash before we had a chance to bring it inside. I've roasted four butternut squash and we've given countless away. Still, it seems like they are multiplying.

Although squash breads don't really take much squash, they are a nice treat during the fall and winter months. I figured that if pumpkin puree makes a good bread ingredient, butternut squash should too. Turns out, I was right!

Butternut Squash Bread
(adapted from My Baking Addiction)


1 cup butternut squash puree
2 eggs
1/4 cup olive oil
1/4 cut applesauce
1 cup cane sugar
1/4 cup brown sugar
1 3/4 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg


Preheat oven to 350 degrees and grease and flour one loaf pan. Combine puree, eggs, oil, applesauce, sugar and brown sugar in a large bowl. Combine dry ingredients in a small bowl. Stir liquid and dry ingredients together until just mixed. Pour into loaf pan and bake for 50 to 55 minutes.

P.S. Scared of cutting a butternut squash (or any squash) for fear of severing off a limb? Simply poke a few holes in your squash of choice and roast it whole for 60 to 90 minutes at 400 degrees - longer for a smoother puree, shorter for firmer squash to make risotto and other cooked items. Let the squash cool and cut it open easily!

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