Yesterday, I made the Savory Bacon Browned Butternut Squash Soup, as you might know it I have the other 1/2 of the squash to use, My squash was about 4 1/2 lbs in size so 2 1/4 lbs about was used in the soup. Now what to do with the other half, so many things come to mind.
Nothing is worse these days than using half of something and letting the other 1/2 go to waste, so now I have to get inspired to try to make things with the other portion of the squash. I could freeze it, but I have 3 other butternuts looking at me but they will keep all winter, so I just need to use this fresh now.
However nothing says Autumn like the smell of spices in the air, a nice slice of Butternut Squash Bread would taste good right now. As you would know it my butter supply is getting low, and I need what I have to make an applesauce cake, so this recipe will take oil, and I have an abundance of sour cream, I will use some sour cream in the recipe, generally when you add sour cream to a recipe it make your baked goods more moist. hence my favorite Sour Cream Biscuits
I will do some experimenting yet with the butternut today as the bread will not take all of the butternut puree.
Nuts and raisins could be added but are optional.
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BUTTERNUT SQUASH BREAD
1 Cup Butternut Squash Puree
2 Eggs
1/2 Cup Vegetable Oil
1/2 Cup Sour Cream
1/4 Cup Water
1 Cup Sugar
1/2 cup Brown Sugar
2 cups Flour
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1/2 Teaspoon Ginger (optional)
Mix together the squash puree, sour cream, eggs, vegetable oil, water, vanilla. .
In a separate bowl mix together the flour, sugars, baking soda, salt, and spices.
Add the flour mixture to the squash mixture, mixing just enough to incorporate, do not over mix.
Pour into a greased and floured 8.5 x 4.5 x 2.5 loaf pan.
Bake at 350 degrees for 55-65 minutes, or until toothpick inserted near center comes out clean.
Remove from oven and allow to cool, remove from pan and enjoy.
SQUASH COOKING METHODS
OVEN METHOD - Roast butternut 1/2 in foil lined sheet in oven for 50-60 minutes and when tender remover from oven and scoop squash out or rind.
PRESSURE COOKER METHOD – Wrap squash half (with seeds removed) in foil, place rack in pressure cooker, and pressure at 15 lbs. pressure for 30-40 minutes. reduce pressure quickly under cold running water, test squash by lightly touching the foil to check for doneness (it should be done) if not pressure cook for several more minutes. Remove from foil and scoop squash out. of rind.
Puree squash in a blender, food processor, or with an immersion stick blender ( what I use and does a wonderful job.)
Lucky me. Four dozen squash harvested from my little plot this year. They will last all winter at the rate I use them. They are really popular with some friends who like to bake seeded butternut halves with butter and maple syrup or brown sugar. Makes a nice small gift when I go visiting. Since I am wrong blood type to eat butternut bread, I think I’ll make some loaves for christmas gifts. Thanks, Mitchell. Your recipes rock!
Let’s consider the problem: want & need to make this recipe but the lack of flour stops the process. Resolution (we think!): purchase flour and return home.
Uh oh. Reading the recipe again and comparing the requirements vs. the cupboards shows several problems presenting themselves as more lack of ingredients. The cost of fuel and self-energy needed for another sojourn is just not there. Did our wayward cook find a solution?
“1/2 Cup Vegetable Oil” – missing, the jar is empty. Substitution(s):
– olive oil. Nope, don’t think the flavor will be compatible.
– orange flavored olive oil. We have a winner.
(Aside: the smell throughout the house during the baking process was GREAT)
“1/2 Cup Sour Cream” – missing. Substitution:
– greek yogurt. Near the back of the ‘fridge was a single-serving container of greek yogurt dated “May 28, 2011″. After carefully opening it I determined that it was as good as new. We have another winner.
“1/2 cup Brown Sugar” – missing. But of course that’s something I’ve not had in my kitchen for a couple of years.
– additional white sugar and molasses. Winner. Folks, quit buying “brown sugar.” It simply is white sugar with molasses added back in. Start creating your own brown sugar at cooking/baking time and save some shelf space and probably a few $s.
Results? !!!
As I mentioned earlier, the orange smell throughout the living space was wonderful. The taste and texture was a wonderful moist cake-like bread. Thanks, Mitchell, for this post. Tonight the wife unit and I had a great finish to dinner.
Good Morning, most every grocery store, farmers market stock butternuts through the winter, they are winter squash and will keep in your pantry until spring, in most areas if kept cool. Sometimes local orchards also have them this time of the year up until December.
That sounds so good and am sure that it taste just as good. And with cream cheese on it. WOW!!!
Great timing – almost. We just got a great small squash at the farmers market yesterday. Unfortunately I’m out of flour, so his recipe will have to sit in the “saved” file for a while. Thanks.
Well I tell you Hugh it really came out good, I have had one slice and need to fight temptation to have another, and really want to have a slice with cream cheese on it!!