|Butternut Squash Bread|
While prepping the bushel of squash last week, I had saved 2 Cups of the veggie to bake 2 breads. You may be thinking - why do this all in one weekend? Well, it seems that this autumn just zipped by on us. The squash was in our garage and suddenly our overnight temperatures were frigid. We did not want to lose the squash, so it became one very busy weekend! Now, we can enjoy this veggie until we have no more. It is mashed and ready to be defrosted/ reheated.
Since the Butternut Squash was fresh, I baked 2 breads. One, we enjoyed in the next few days and the other is now in our freezer- for Thanksgiving Day. That is another good thing about this recipe- it can be baked early and frozen. It is easy to defrost it and the taste is just great!
This recipe uses Egg Whites and Olive Oil. The result is a very light delicious bread.
The recipe is here! You probably have most of the ingredients in your pantry! Steaming the Butternut Squash is also easy.
This is definitely a "try it, your family will like it" recipe!