As most of you know we have been getting weekly produce baskets from our local co-op. It’s really cool because we have received things we wouldn’t normally seek out & purchase at the store. This has had me brainstorming & stepping way out of my comfort zone when it comes to cooking & baking. I think it’s fairly obvious that I have a sweet tooth & I don’t venture out when it comes to my veggies. I definitely have an aversion to most vegetables. I’m trying to work on it. That is part of why I love the co-op so much.
So one of the things we had in our basket was butternut squash. I thought about it, searched for recipes & wasn’t really coming up with anything that made my mouth water. So I pulled out my old recipe box that I have stuffed full of old tried & true things that my late mother-in-law passed on to me when I first came into the family. I found her zucchini bread recipe & figured I could try it out with the squash & see how it turned out. I was very happily surprised & it’s a great way for us all to get more of these veggies that we wouldn’t normally eat.
It really did come out wonderful. I am so happy I had the chance to try it out.
Butternut Squash Bread {Recipe}
Ingredients
- 3 eggs
- 1 cup canola oil
- 2 cups granulated sugar
- 2 cups grated butternut squash
- 1 tsp vanilla extract
- 1 tsp salt
- 3-1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 3 tsp cinnamon
Instructions
- Preheat oven to 325 degrees.
- Spray 2 loaf pans with cooking spray- set aside.
- Combine all ingredients in given order to mixer & beat until combined well.
- Transfer to prepared pans.
- Bake for 65-75 minutes.
- *makes 2 loaves- freezes well.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Danelle says
I would have never thought of switching out the squash in zucchini bread. What a great idea! I purchased a CSA share this year and I’m so excited. I won’t start getting produce until market season starts in May though. I can’t wait!
Tamar says
Never thought to make a bread out of butternut squash! I love making risotto with it or just roasting it up during the winter!
Kim Cunningham says
I never would have thought to do this, but it is brilliant! I make pumpkin bread, so why not butternut squash? I love your captures too! You are just so talented!
Elena says
I never even thought of butternut squash as a bread! I bet this is really delicious! It looks fantastic! It would probably satisfy my sweet tooth very nicely :o)
Buckeroomama says
It seems like every time I come here, I get inspired by a new recipe! 🙂 This one looks great. I love butternut squash. Thanks for sharing. Gina.
Kimberly says
What a great idea! I wouldn’t have a clue what to do with butternut squash either! 🙂 My husband and I are discussing purchasing a coop this year, even though we grow our own garden. I love the idea of supporting a local farm.
BTW, your pictures are beautiful, as always!
Serendipity is Sweet says
Ohhh, great idea! I love zucchini bread – and my kids will even eat it. I’ll have to try this too.
Jenn says
I have never had butternut squash, but I bet this bread is fabulous!
Sarah says
This looks delicious! I’ve been looking for some non-banana bread vegetable/fruit breads. I’ll have to give this a try!
Our favorite way to prepare butternut is to slice it in half. Place foil on a cookie sheet & spray with olive oil. Put the butternut ‘face-down’ on the cookie sheet for 1 hour at 375*. If you like sweet butternut, add some brown sugar and butter on top before you serve it. If you like it savory, add feta cheese and pepper. Yum!
Sarah
Kate says
Can you taste the butternut squash, or does it just add some texture and moisture?