Butternut Squash Bread
Recipe:
This simple butternut squash bread is healthy & baked to perfection! It's low in sugar & high in fiber, a seriously delicious squash bread. With maple syrup, lots of cinnamon, and pureed butternut squash, this is one seriously delicious whole wheat bread recipe. The perfect squash bread recipe is here, and you can make it with acorn squash, too!
Butternut squash bread!
Butternut squash bread!
We live in a small farming community. And don't have access to fancy stores like Whole Foods, Trader Joe's to find butternut squash puree. So we do ours the old fashioned way.
1 medium butternut squash. Wash, then slice in two. Scrape out the seeds and strings and bake on a large cookie pan skin side up, on lined with parchment paper. 425 degrees for 1 hour. Allow squash to cool, then remove skin and smash up squash to puree in a stand mixer or food processor.
Now the mixing of ingredients can begin.
You will need a mixer or stand mixer and a bakers sprayed 9x5 loaf pan.
1 3/4 cup AP flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
2 tsp cinnamon
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs- room temp
1 tsp vanilla extract
1 1/2 cup of butternut squash puree
1/4 cup orange juice
Preheat oven to 350 degrees to bake bread.
Bakers spray the loaf pan and set aside.
Whisk all the dry ingredients in mixing bowl.
Add all the wet ingredients and mix to combine.
Pour into baking pan and bake uncovered for 60 to 65 mins. Until cake tester or toothpick comes out clean. Allow bread to cool before removing from pan and slice. We love to eat our bread with a slather of butter! It's so tender and moist. It's delicious y'all.
Butternut Squash Bread | How To Make Butternut Squash Bread By Rozi's Taste & Art
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Butternut Squash Bread with Chocolate
Butternut Squash Bread with Chocolate: Who would believe that butternut squash could be this yummy. It is hard to tell there is squash in this bread. The squash adds a little hard to define deliciousness, and texture, making this loaf of butternut squash bread incredibly delicious.
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How to Make Roasted Butternut Squash
Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and peeling in addition to four different flavor options.
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✅Ingredients
• 1 large butternut squash
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper
✅Instructions
00:03:19 - Quick recap How to Make Roasted Butternut Squash recipe
1️⃣ Preheat oven to 400 degrees Fahrenheit.
2️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
3️⃣ 00:00:36 - Peel, seed, and cut squash into 1-inch cubes.
4️⃣ 00:01:20 - Place squash into a large mixing bowl and toss with olive oil, garlic, salt, and pepper.
5️⃣ 00:01:35 - Spread squash in an even layer onto a 18x13-inch baking sheet.
6️⃣ 00:02:47 - Roast in the 400 degree oven for 40-50 minutes, until squash is tender.
NOTES:
00:00:13 - Easiest way to peel and cut a butternut squash:
1️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
2️⃣ Use a vegetable peeler to remove the peel.
3️⃣ 00:00:36 - Cut the butternut squash in half, lengthwise to split the butter nut squash open. Each piece will have the long, skinnier neck, and the bell shape at the bottom.
4️⃣ 00:00:50 - Scrape out seeds from the bell portion and discard.
5️⃣ 00:00:55 - Cut each piece to separate the neck from the bell.
6️⃣ 00:01:01 - Dice the squash into 1-inch cubes.
FLAVOR VARIATIONS:
00:02:11 - Brown Sugar Roasted Butternut Squash: toss cubed squash with 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon salt
00:02:26 - Maple Roasted Butternut Squash: toss cubed squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt
00:01:45 - Rosemary Roasted Butternut Squash: add 2 tablespoons minced fresh rosemary to this recipe, or 2 teaspoons dried
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