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Roasted Butternut Squash Bread

3 reviews
Test Kitchen Approved
Total Time

Prep: 40 min. Bake: 55 min. + cooling

Makes

1 loaf (16 pieces)

Updated: Oct. 23, 2022
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
Roasted Butternut Squash Bread
Roasted Butternut Squash Bread Recipe photo by Taste of Home
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Ingredients

  • 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, room temperature
  • 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

Directions

  1. 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°.
  2. Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, 1 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.
  3. 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 the loaf to a wire rack to cool.

Nutrition Facts

1 piece: 179 calories, 8g fat (4g saturated fat), 39mg cholesterol, 281mg sodium, 24g carbohydrate (14g sugars, 2g fiber), 3g protein.