BUTTERNUT SQUASH QUICK BREAD
Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.
Provided by Chris from Kansas
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Add dry ingredients to wet and mix just until combined.
- Put in two ungreased loaf pans.
- Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.
BUTTERNUT SQUASH BREAD
This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.
Provided by BakinBaby
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Place flour, soda, salt, spices and dry pudding mix in bowl.
- Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
- Combine squash mixture with flour mixture by hand. Mix until just moist.
- Stir in chopped nuts.
- Pour into greased large loaf pan.
- Bake at 350°F for 1 hour or till knife comes out clean.
Nutrition Facts : Calories 3594, Fat 215.5, SaturatedFat 31.8, Cholesterol 423, Sodium 4002.9, Carbohydrate 390.1, Fiber 12.9, Sugar 249.9, Protein 35.4
HARVEST SQUASH CASSEROLE
This is a healthy recipe flavored with autumn cranberries and pecans. It goes very well with a roasted turkey and makes a colorful side dish. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 273 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 593mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 10g fiber), Protein 7g protein.
GOLDEN HARVEST BREAD (BREAD MACHINE)
This lovely golden Savory bread is made using Pumpkin but butternut, sweet potato, or any hard cooked squash can be used. Canned or fresh cooked. It's very lightly flavored with cinnamon and ginger. Receiving it's beautiful golden color from the squash, the saffron and turmeric. You can use saffron and or turmeric.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place the water and squash into the bread machine bowl following with the rest of the ingredients being sure to keep the salt sugar and yeast in separate corners.
- Set bread machine to dough cycle. Press start. At the dried fruit cycle, the machine will beep you can add optional seeds.
- When cycle is done remove to floured surface punch down and shape into a round mound then gently press the center in . Cover with oiled plastic wrap and let rise 45 minutes. Preheat oven to 350 degrees.
- Mix egg and turmeric together.
- Remove wrap. Slash along sides of bread up and down to form the look of a pumpkin. Brush with glaze. Place in preheat oven for 35-40 minutes.
Nutrition Facts : Calories 174.7, Fat 1.8, SaturatedFat 0.8, Cholesterol 18, Sodium 210.3, Carbohydrate 33.8, Fiber 1.5, Sugar 1, Protein 5.2
HARVEST BUTTERNUT SQUASH SOUP
Easy, low-fat, low-carb delicious comfort food. Modified version of a recipe from the Knoxville News-Sentinel.
Provided by Barb Witherspoon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise and scoop out seeds and pulp.
- Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
- Bake for 1 hour or until tender.
- Set aside to cool.
- When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
- Add chicken broth and simmer for 10 minutes.
- Scoop out squash flesh from the skin, and add to onion/broth mixture.
- Puree in batches in food processor or blender till smooth.
- Return soup to saucepan; cook over medium heat until hot.
- Add milk, salt and pepper to taste.
Nutrition Facts : Calories 132.6, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.6, Sodium 331.6, Carbohydrate 19.1, Fiber 3, Sugar 4, Protein 3.9
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Reviews 15Category BreadsServings 24Total Time 4 hrs 50 mins
- In a large bowl, stir together the yeast and warm milk. Let sit for 5 or 10 minutes until foamy. Stir in honey, olive oil and squash. Add whole wheat flour and enough of the white flour until a soft dough is formed. Turn out onto a floured surface and knead to 5 or 6 minutes until the dough is smooth and elastic.
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