Saturday, October 2, 2010
Butternut Squash Bread
Each season brings with it wonderful new foods. Currently, we are relishing in Autumn's bounty of apples, pears, persimmons, turnips (I bought my first ever rutabaga today), sweet potatoes, pumpkins, and squash. A local farmer sells produce about a block away from our apartment, and Alfred has been visiting his farm stand nearly everyday - butternut squash, one of our favorites, are only $1 each. Alfred, always the cunning bargain hunter, has been buying nearly a dozen per week (I am not joking!).
What are we doing with all of this squash? One of my favorite breakfasts (my breakfast today actually) is roasted butternut squash with toasted pecans, served over sauteed greens. I simply peel, seed (save the seeds for toasting like pumpkin seeds!), and dice the squash. Then toss it with a little olive oil and salt, spread it on a baking sheet and roast at 400 degrees until the pieces are fully cooked (about 45 minutes, but it will depend on the size of your chunks). Cooked, pureed butternut squash is also a great substitute for pumpkin in baked goods - pies, muffins, cookies, breads, you name it! To prepare the puree I cut the squash in half lengthwise, scoop out the seeds, place the squash halves cut side down in a large baking dish, add about 1/4 cup of water, cover the dish with foil and bake the squash for 1 hour, or until tender. Allow the squash to cool a little, then use a spoon to scoop out all the flesh and puree it or mash it well. You can also freeze the puree for use later on (Turkey Day is just around the corner!). Butternut squash also store incredibly well - they will last for months at room temperature - so we are stalking up for the winter!
One of Alfred's favorite butternut squash flavored baked treats is the quick bread recipe posted below. You can also make muffins with the same recipe, just adjust the baking time to around 20 minutes. If you are not in the mood to roast your own squash, you can certainly substitute canned pumpkin puree (NOT pumpkin pie filling).
Butternut Squash Bread:
1 3/4 Cup Flour (I use equal parts all-purpose and whole wheat; you could also substitute a gluten free flour blend if that suits your needs)
2 Tablespoons Ground Flax Seed (optional - could also substitute wheat germ)
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/2 teaspoon Sea Salt
1 teaspoon Baking Soda
1 1/4 Cups Butternut Squash Puree
2 eggs, beaten
1/3 Cup Milk
1/2 Cup Honey, Maple Syrup or Agave Nectar
3 Tablespoons Molasses
2 Tablespoons Olive Oil, plus a little more for coating the pan.
2 Tablespoons Pepitas (hulled Pumpkin Seeds) - optional
1) Preheat your oven to 375 degrees, lightly coat a standard (9 x 5) loaf pan with a little olive oil (a pastry brush is useful for this).
2) Sift the dry ingredients together. In a separate bowl, thoroughly combine the wet ingredients. Add the wet ingredients to the dry ingredients, stir gently until you have a smooth batter.
3) Pour the batter into the oiled loaf pan, sprinkle the top of the batter with the pepitas (if using).
4) Bake the bread for 45-55 minutes, until a toothpick inserted in the center comes out clean.
5) Let the bread cool in the pan for 10 minutes, then remove it from the pan and dig in.
Allow the bread to cool completely before wrapping it in foil to store any leftovers.
We wish you all a very happy and tasty Fall!
As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays (this is a brand new blog carnival - make sure to stop by and help make it a sucess!), Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!
I'm delighted to say that this recipe was also highlighted as a featured recipe on Friday Favorites!
This is a great blog carnival, I encourage you all to stop by and check it out!