Butternut squash is one of my favorites (in case you hadn’t noticed by the abundance of recipes I have in this blog that use it). When I found this recipe for butternut squash bread, it was immediately added to the list to make.
This is the last of the squashes I purchased last fall that needed to be cooked. Nice to know that they will store in a cool place for 5-6 months. Our garden boxes aren’t big enough to grow large squash so have to rely on our local farmer’s markets for this type of produce. We did grow delicata squash last year and it took over the garden box, the path between the boxes, and headed for the espaliered apple trees when I had to cut it back. We only yielded about two squash from all that vine. 🙁
So when a local farmer’s market was closing for the winter and had their squash on sale I bought up about a dozen and have been using them over the fall/winter months. Sadly, this butternut was the last one.
This recipe does have a lot of sugar in it. Next time I make it, I am going to play around with the sugar ingredients to see if I can lower the amount of sugar.
It was recommended when prepping the pan to use butter and flour. The bread did release easily once cooked.
It tasted as good as it looks!
Makes 1 nice-sized loaf
- 6 tablespoons unsalted butter; diced
- 2 tablespoons brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ teaspoon kosher salt
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
- Sprinkle the diced butter and brown sugar evenly on both halves.
- Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
- A liquid mixture of butter and brown sugar will form in the wells of the squash, make sure you include this deliciousness with the puree.
- Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.
- Add the cinnamon, nutmeg and salt; pulse until mixture is smooth.
- In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
- Mix the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix.
- Pour into the prepared pan. Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
I just roasted the butternut squash with a little brown sugar and butter and then pureed it. I didn't add the spices since I was using it for the bread and didn't think it needed double spices. The bread came out very flavorful and the extra spices were not missed - at least by me.