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.
BUTTERNUT SQUASH BREAD
1 Cup Butternut Squash Puree
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.
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.)