Butternut Squash Bread

We have gotten quite a bit of squash from our CSA this year. All sorts of different looking orbs have graced our table. Unfortunately the little guy is not a fan of any sort of squash. I was looking for someway to use up what I think is a fantastic vegetable when I came upon this recipe for butternut squash bread. Ian is a lover of most things sweet, so I thought I could entice him with this delicious bread. It is very similar to most quick breads, it has a tender crumb and is really easy to eat. It speaks the flavors of fall, cinnamon and ginger and of course the creaminess of the squash, and don't forget how wonderful your home will smell. The bread does take a little time to put together but if you roast the squash one day and bake the bread the next, it seems a bit easier. Well I did entice him and his sister who likes squash, but not quick breads. In fact they liked it so much they insisted that next time I make four loaves. As we are counting down the last days of fall, I encourage you to give this bread a try. It gives you the opportunity to have your cake and eat it too, so to speak.

Butternut Squash Bread

The only item I changed was swapping out the cardamom for ginger. The recipe comes from My Baking Addiction

1 cup butternut squash puree (see the recipe below)

2 eggs

1/2 cup vegetable oil

1/4 cup water

1 cup white sugar

1/2 cup brown sugar

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp kosher salt

2 tsps. ground cinnamon

1/2 tsp nutmeg

1/2 tsp. ground ginger

Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl, mix together the butternut squash puree, eggs, oil, water, and sugars until thoroughly combined. In another bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Stir the dry ingredients into the butternut mixture. Combine until just incorporated (don't over mix the batter). Pour the mixture into your loaf pan. Bake at 350 degrees for 55-65 minutes or until a skewer in the center comes out clean.

Last time I doubled this recipe and it turned out great!

Butternut Squash Puree

1 butternut squash

butter

brown sugar

1/2 cinnamon

1/4 nutmeg

1/4 salt

Preheat your oven to 350 degrees. Cut the squash in half length wise. Scoop out the seeds and discard. Place the squash on a foil lined baking sheet cavity side up. Place some butter and brown sugar in the cavity about a tablespoon each or whatever you like. Roast for 45-60 minutes or until easily pierced with a fork. Remove the squash from the oven and let it rest for about 10 minutes or until it is cool enough to handle. Pour the liquid mixture from the cavities of the squash into a food processor. Scoop out the flesh and place in the food processor with the liquid mixture. Add the cinnamon, nutmeg, and salt. Pulse until the squash forms a creamy consistency. You could serve this as a side dish just adjust the seasonings.

xoxo

Rachel