Butternut squash is so versatile, I use it to make a sweet and savory bread that’s fabulous for breakfast, snacking or even dessert. —Sarah Meuser, New Milford, Connecticut
- 3-1/2 cups cubed peeled butternut squash (1-inch pieces)
- 2 tablespoons olive oil
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup fat-free plain Greek yogurt
- 1/4 teaspoon fine sea salt
- Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender. Reduce oven setting to 325°.
- Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in mashed squash and vanilla. In another bowl, whisk flour, baking soda, cinnamon and salt; add to butter mixture alternately with yogurt, beating well after each addition.
- Transfer to a greased 9x5-in. loaf pan; sprinkle with sea salt. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Roasted Butternut Squash Bread in Taste of Home Christmas Annual Annual 2015, p32
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