#Buttercup squash bread skin
Peel both halves of your butternut squash with a vegetable peeler length-wise, until all the skin is removed. Baking time: 1 hour to 1 hour 15 minutes. Cut the two ends (stem and root ends) off of the butternut squash, then cut in half hot-dog style (length-wise). It’s dark green with faint vertical stripes, and the bottom (blossom) end sometimes has a pale green button or turban on that side. For a special treat at breakfast, toast thick slices slightly. Buttercup squash is shaped like a globe that got flattened on the top and bottom.
The fragrance of squash blended with spices and pecans makes this especially appealing to serve hot out of the oven with coffee or tea. Use Hubbard, Acorn, turban, or any other yellow winter squash to make this bread. To serve, reheat in microwave oven on high speed for 2 to 2 1/2 minutes or in 300 degree oven for about 10 minutes. Tips: Freeze baked loaves if you cannot use them the same day as they are baked. Melt the butter in a large skillet and saut the bread crumbs in the butter until lightly toasted. Pour into 2 greased 8 1/2 c 4 1/2 inch loaf pans.īake at 350 degrees for 1 hour to 1 hour 15 minutes or until a wooden skewer inserted in the center comes out clean. Keeping them cool is important as it will crisp them up. Let the mixture stand for one hour, using additional ice to keep it cool or refrigerate. Add 1/4 cup salt and then cover with cold water and ice. Add to pumpkin mixture and stir until blended. Slice squash, onions and sweet pepper into thin slices. Mix flour, baking powder, soda, salt, coriander, cloves and cinnamon. Or, for a different taste, try toasted pepitas.Puree cooked squash in blender or food processor or press through sieve. If you decide to use them, crush your walnuts into quarters for the filling, or into very small pieces for a topper dusting. While I have not used any nuts, walnuts would be a great addition to this recipe for extra texture. You have the added benefit that it keeps really well right on the counter, thanks in large part to the olive oil. I love olive oil and think it adds a wonderful flavor to this bread / cake. If you only have another more watery variety, you may want to wrap it tightly in cheesecloth and allow it to drain for several hours, squeezing any excess liquid out. Creamy Kobucha Squash or butternut also works really well. Puree cooked squash in blender or food processor, or press through sieve. Peel, halve lengthwise and seed squash cut into 1/2-inch-thick slices. Add the squash, olive oil, eggs, sugar, honey and vanilla to a large mixing bowl. This recipe is lovely for holiday baking and is great for using up some of your drier squash – like buttercup or pumpkin. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Winter Squash Wheat Bread 5 tsp Active Dry Yeast (2 packages) 1/2 cup warm-to-touch-but-not-hot water (110F max) 1.5 cups milk 4 tbsp melted and cooled. Preheat the oven to 350☏ and line a 9 x 5-inch loaf pan with parchment paper. Place squash cut side down on an aluminum foil lined rimmed baking pan. This recipe adjusts for the dryness of the squash and adds in the flavors of the cinnamon, nutmeg and olive oil. Cut squash in half and scrape out the seeds & pulp. The base recipe is a family recipe for summer squash bread. I created this Buttercup Squash Bread recipe this year to enjoy through the holidays, and we love it both as a breakfast pastry and as a desert cake with or without ice cream. At the end of the decorating season, I was looking for ways to use up some of my pumpkins and other gourds. You can substitute other similar winter squash for the butternut (e.g.
I grew a ton of pumpkins and squash this year. From the Eva Bakes food blog, heres a yummy spiced bread made with butternut squash.
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