Spiced Butternut Squash Bread

In Bread on October 23, 2010 at 8:14 pm

Yummy, Yummy, Yummy!

I love fall foods, and using them in my cooking and baking! Today I used butternut squash, and this recipe is a keeper.

I used a recipe my friend send me for Spiced Butternut Squash Muffins, but decided that since I had been making so many muffins lately I would rather make a nice loaf of bread with the recipe. Since I decided to make a loaf of bread instead of muffins I went about the process a little differently, while using all the ingredients in the recipe. So here’s how I made bread instead of muffins.

I started with a butternut squash.

Butternut Squash

Cut off the ends.

No More Ends

Sliced the squash in half lengthwise (well tried to anyway, my cutting skills aren’t that accurate).

Squash Pieces

Then, I had to take out all the seeds, which was a lot like taking the guts out of a pumpkin when you carve it. I used a knife to get clean edges and then just scooped them into the garbage can. Now I’m wondering if they are like pumpkin seeds and can be dried and cooked, and fear that I missed an opportunity, but maybe next time.

No More Seeds

Next, I needed to soften the squash, so that I could puree it, so I put it in a sauce pan, covered the squash with water and boiled it till the squash was soft enough to stick a fork into without any effort. This took me about 40 minutes. To shorten the process next time I will probably use smaller pieces, but it wasn’t a problem, I got some reading for class done sitting on the kitchen floor waiting for it to be done.

Boiling the Squash

I combined the other ingredients just like the recipes calls you to do.

Combined Dry Ingredients

Squash Mixture

Once the squash could be pierced with a fork I removed it from the heat to cool for about 10 minutes. Once the pieces had cooled enough to handle I used a spoon and fork to separate the squash from its skin. Since I don’t have a food processor I put the squash into a blender and pureed it. WARNING: Pureed Squash looks like Baby Food! I then added the squash puree to the other ingredients as the recipe calls for. I then combined all the ingredient, and the smell was AMAZING!

Ready to be Baked!

I then sprayed a bread pan with cooking spray and poured the mixture into it. I baked it at 400° for 40 minutes. This took some guess work and several trips to the oven to check the progress, since the recipe was for muffins. I started checking the bread every 5 minutes after it had baked for 25 minutes and total it took about 40 minutes to….


Look this AWESOME and taste even better! This is definitely a new Fall favorite! Stay tuned for some Comfort Food!

Bon Appetit!

  1. This looks YUMMY! The color is perfect for the autumn! Can’t wait to taste it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: