Pour the batter into the prepared loaf pan and bake for 65-70 minutes until a toothpick inserted in the center of the bread comes out clean. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.īake. In the same mixing bowl whisk together oil, sugars, eggs, squash, and water until combined.Ĭombine wet and dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger and cinnamon. Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and set aside.Ĭombine dry ingredients. Still delicious just slightly different! How to Make Butternut Squash Bread fresh puree yielded a slightly darker bread in the end. I did notice my bread made with canned squash vs. It’s not quite the same as fresh, but then again what is? So if you find some, then yes by all means use it in this bread. I have been lucky to find sometimes cans of squash puree and have used it. Yes dinner and dessert! Can I Use Canned Squash? You can save it and add it to a butternut squash soup for later in the week. You may find you have some leftover squash puree. I just placed all the squash into my food processor and blended it until very smooth. That wasn’t so hard now was it? Ok now that you have all this delicious cooked squash it’s time for your food processor! If it’s been cooked through it will remove easily. I just used a spoon and scraped out the cooked squash. Then scoop out the flesh (the skin can be thrown away). You want to bake at 400° for 45-65 minutes, or until the squash is tender. I like to brush the surface with a little oil and then place face down on your baking sheet. Then remove the seeds and place the squash on a baking sheet that is lined with foil. Use a large, sharp knife to carefully cut your squash in half lengthwise. Honestly, the hardest part is cutting it. It’s a surprisingly simple process to make your own butternut squash puree. How to Make Your Own Butternut Squash Puree You can also use water if you don’t have orange juice. Orange juice – Just a bit of orange juice adds a perfect amount of citrus flavor to compliment the fall spices.Butternut squash puree – You can make your own using the instructions below or use canned.Sugar – I prefer to use organic cane sugar, but regular granulated sugar works, or coconut sugar (but that will make the bread darker).All purpose flour – You can also try using 50% whole wheat flour to make it a bit more nutritious.Ingredients for this Butternut Squash Bread How to Make Your Own Butternut Squash Puree.Ingredients for this Butternut Squash Bread.So if you’re like me and can’t find pumpkin on your shelves, it’s time to give butternut squash bread a try! It tastes like fall as soon as you take a bite, plus it makes the house smell so good while it’s baking. The bread turns out soft and tender, with a lovely golden top and a moist interior. The fresh puree gets folded into an easy batter spiced with cinnamon, nutmeg, ginger, cloves, and a little bit of orange juice to pull everything together. If pumpkin bread is delicious, butternut squash bread must be equally amazing! For this recipe I made my own squash puree so that it had as vibrant a flavor as possible, but you can also use canned. However, this year finding a can of pumpkin puree in the stores was like trying to find a unicorn! So I decided why does pumpkin have to get all the glory and fame? What about all those other wonderful Autumnal squashes?Įnter: butternut squash. Pumpkin cookies, lattes, cakes, breads… It’s fall heaven! I just love when pumpkin season rolls around. This may just become your new favorite fall treat! This homemade Butternut Squash Bread is deliciously moist and so simple to make! Made with butternut squash puree, warm spices, and a hint of orange, it boasts all the wonderful flavors of Autumn. Refrigerate any jars that do not seal.This Post May Contain Affiliate Links. When time is up remove jars with a jar lifter and place on counter to cool and finish sealing.When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet.Place hot filled jars in rack and into the boiling water.Just like you would place the top back on the mayo jar. You don't want to use Herculean strength here. Remove lid from hot water and place on jar. Bring to a boil and then fill sterilized pint jars with squash mixture. Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix.Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them. Add water to a water bath canner and allow it to come to a boil while you complete the next steps.If you want to make it extra pretty use a mandoline to slice them. Combine squash and onion slices in a large enamel pot.
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