The chilly October mornings are here! Maple trees are adding beautiful colors to our neighborhoods. Our local news is filled with stories of visitors enjoying picturesque New England in the autumn. We residents need only to venture outdoors while completing errands to relish the scenery.
With this season comes pumpkins and varieties of squash and cabbages. Yesterday, after preparing the local Butternut Squash for our freezer, I saved two cups of the mashed orange cooked vegetable. Later in the day, the squash was used in making Butternut Squash Bread.
I continue my family’s tradition of using Butternut Squash as an ingredient in bread rather than steaming a pumpkin or using canned pumpkin. The delicious taste of a slice of Butternut Squash Bread is difficult to resist. Click here for recipe card. Now, I substitute Olive Oil for vegetable oil while cooking, so I now use Olive Oil as an ingredient rather than vegetable oil in this yummy bread.
This recipe yields two breads. Cut the ingredients in half if you wish to bake one bread. However, this bread freezes very well, and it is a welcome sight in my freezer when we locate a homemade, made from scratch dessert ready to be thawed and served. And … it makes a great surprise for an out of town guest!
Do you use Butternut Squash rather than pumpkin when baking? Next, I will be baking Butternut Squash Muffins!