"This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time." — BOLTONLANE
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2 2/3 cups
pureed cooked butternut squash
3 1/3 cups
1 1/2 teaspoons
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin.
This is a perfect use of butternut squash from the garden. I used twice the amount of cinnamon but half the amount of ground cloves because I thought the cloves would be too aggressive for our personal tastes. It came out perfectly. The flavor and texture are wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Spiced Butternut Squash Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 96
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