This is one of those recipes that I’ve had in my mind for several years but haven’t actually brought it to fruition until just recently. I really wasn’t sure how well this would actually work out but the fact that I’m here, sharing it with you, means that it was AMAZING!
In case you haven’t already heard me mention it 100 times, I grew butternut squash for the first this summer and honestly, I had NO idea how many squashes I would end up with from 2 butternut squash plants. I would say those 2 plants produced roughly 40 butternut squash (but maybe more??) and I’ve had to find new ways to eat it besides just roasting it (not that that’s not DELICIOSO!).
As you’ll see from the photos, I made the executive decision to NOT overly puree the butternut squash. The bread ended up with small little bites of squash in them and I LOVE IT! This is optional of course. If you want a more traditional squash bread bread, simply puree the butternut squash until it is creamy and SMOOTH.
The other great thing about this bread (aside from it being SUPER TASTY!) is that it’s ridiculously easy to make. The whole thing can be thrown together in one big ole’ bowl.
The dry ingredients get whisked together first and then the wet ingredients are mixed into the middle.
Then it’s poured into a bread pan and baked. That’s it. Mix+pour+bake=delicous Autumnal Butternut Squash Bread! Do IT!
Now that Autumn is in full swing, I hope you’re prepared for a ridiculous amount of pumpkin, squash, and SOUPS! I also have lots of recipe ideas for using up the 20 something butternut squash that are currently chilling on a table in our backyard. If you lived closer, rest assured that I would be pawning off a few squash on you :)
Happy hump day, friends!