butternut squash bread

November 8, 2010

Being back from Austin is strange. I feel like I haven’t had a chance to even slightly digest the week away or the wedding. My sister is here (she leaves tomorrow – boo!) and we’ve been busy showing her Minneapolis and all its awesomeness.

I’m having contradicting pulls – back towards Austin, sunshine, heat, and….tacos, as well as towards the depths of Autumn, cold air, chilly bike rides, and recipes like this one.

I thought I’d embrace the multitude of squash that is everywhere at the moment and make something thoroughly autumnal to help the adjustment process…I’m home!

This is a perfect lazy Sunday recipe. We had been out the night before at some friends for dinner and then onto the Dakota to see Chastity Brown perform (check her out – she’s downright brilliant). A late night and daylight savings meant a late, lazy morning, which was perfect for roasting the squash as we slowly woke up and made breakfast.

By the time lunchtime rolled around the scent of roasted squash, cinnamon, and nutmeg filled the house and we were ready to face the day. And by “facing the day” I clearly mean reading books and watching Back to the Future. You can face anything with baked goods, trust me.

Butternut Squash Bread

adapted from several sources


  • 1 cup butternut squash purée (see recipe below)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 ¾ cups all-purpose flour
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon all spice
  • ½ cup chopped walnuts


1. Preheat oven to 350F. Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and all spice.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Stir in nuts. Pour into the prepared pan.
4. Bake at 350 degrees for 60-75 minutes or until a sharp knife inserted into the center of the loaf comes out clean.

Butternut Squash Puree


  • 1 large butternut squash
  • 6 tablespoons unsalted butter; diced
  • 2 tablespoons brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ teaspoon salt


1. Preheat oven to 350°F.
2. Slice the butternut squash in half lengthwise; scoop out and throw away the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
3. Sprinkle the diced butter and brown sugar evenly on both halves.
4. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
5. Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and delicious sugar/butter liquid and place into your food processor or blender.
6. Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.

This recipe can yield anywhere from 1 to 2 cups of purée depending on the size of your squash. You can serve it as a simple side dish – just adjust the seasoning to taste and add a little more unsalted butter. For the purposes of this bread though, leave the puree as is.

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