Butternut Squash Bread

Butternut Squash Bread

Homemade Butternut Squash Bread
Bread loaf made with roasted butternut squash

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.

Butternut Squash Bread
Homemade Butternut Squash Bread

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.)

Butternut Squash Bread
Homemade bread with roasted butternut squash

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.


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Toss the pre-cut butternut squash with a teaspoon of olive oil.
  4. Arrange the squash on the prepared baking sheet.
  5. Place in oven and bake for 30 minutes, turning them half way through. The squash should be tender when done.
  6. Remove from oven and let cool for a few minutes.
  7. In a food processor puree the roasted squash until smooth.



  • 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


  1. Preheat oven to 350 degrees.
  2. Line a loaf pan with parchment paper.
  3. In a medium size bowl, mix together the butter and sugar.
  4. Add the eggs and butternut squash puree and mix well.
  5. In a separate bowl, combine the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice).
  6. Mix the dry and wet ingredients together until fully incorporated.
  7. If adding the optional ingredients, this is when you will fold them in.
  8. Pour the batter into the prepared loaf and bake in the preheated oven for 70 minutes.
  9. The loaf will be ready when a toothpick inserted in the center comes out clean.
  10. 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.