Butternut squash is like a mystery to me. It has a really delicious flavor, almost nutty, almost sweet, almost savory. I guess it also depends on what spices you use to cook it with, or the type of dish you are preparing.
I really like butternut squash, specially roasted on a salad with kale and cranberries. DELICIOUS! But I have never tried using it on bread.
I’ve made bread with home roasted pumpkin, and I’ve also tried making bread with canned pumpkin puree. I can always taste the difference between the two. They both have been good, but I prefer the fresh stuff. The texture and flavor is much better. Maybe it is because I know it was made with fresh pumpkin.
A couple of weeks ago I went to Costco and bought pre-cut butternut squash. At that time, I thought I’d be making a breakfast casserole with it. Then today I decided to roast it and make bread with it.
As I was pouring the batter on the prepared loaves, I grabbed some pumpkin seeds to sprinkle on top. Then the boy human saw me and kindly requested that I didn’t continue “ruining” the bread. Since he asked so nicely, I accepted his request. (Insert serious sarcasm here.)
I made two loaves but the recipe here is only for one. I hope you like it.
Optional ingredients that can be added: dried berries, crushed walnuts or pecans, pumpkin seeds.
ROASTED BUTTERNUT SQUASH PUREE RECIPE
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Toss the pre-cut butternut squash with a teaspoon of olive oil.
- Arrange the squash on the prepared baking sheet.
- Place in oven and bake for 30 minutes, turning them half way through. The squash should be tender when done.
- Remove from oven and let cool for a few minutes.
- In a food processor puree the roasted squash until smooth.
BUTTERNUT SQUASH BREAD RECIPE
- 1/3 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cup roasted butternut squash puree
- 1 1/2 cup unbleached all purpose flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees.
- Line a loaf pan with parchment paper.
- In a medium size bowl, mix together the butter and sugar.
- Add the eggs and butternut squash puree and mix well.
- In a separate bowl, combine the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice).
- Mix the dry and wet ingredients together until fully incorporated.
- If adding the optional ingredients, this is when you will fold them in.
- Pour the batter into the prepared loaf and bake in the preheated oven for 70 minutes.
- The loaf will be ready when a toothpick inserted in the center comes out clean.
- Once ready, remove from oven and let cool for 15 minutes before moving to a cooling rack.
NOTE: Since I had made two loaves, I opened the oven half way through the baking process to reposition the loaves so they bake evenly.