Roasted Butternut Squash Bread

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

Yield 1 loaf (16 pieces)

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

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

Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and toss to coat. Roast for 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, 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.
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 for 10 minutes before removing from pan 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.

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

Recipe Creator