Butternut Squash Bread

Butternut Squash Breads cooling
(file photo)

There are quite a few 2 Cup bags of Butternut Squash in our freezer. Last week 3 more Butternuts were purchased to prep for the months ahead. A delicious dessert to bake using this tasty vegetable is Butternut Squash Bread. It requires the same basic recipe as Pumpkin Bread, but I substitute the defrosted mashed Butternut for Pumpkin. Pumpkin tastes bland, so in addition to cinnamon and nutmeg, ground cloves are added to the batter. That spice is not necessary in Butternut Squash Bread, because Butternuts have flavor. The cloves can be added though, if desired. 

I have posted my recipe in the past, so to view it today, click on this link below:

Butternut Squash Bread 

***With the increased cost of groceries, including baking supplies, I have made a change with the Egg Whites that I used in the past. Rather than using Egg Whites, I use Whole Eggs. When baking there is a formula for Egg Whites = Whole Eggs.

2 Egg Whites = 1 Whole Egg

Butternut Squash Bread is a family favorite! In our home it is always enjoyed over Thanksgiving Day Weekend!! I bake 2 breads rather than one. Just stagger the pans in the oven when baking. The extra bread can be frozen after it is cooled/ wrapped in foil. I cut one bread in half. Then wrap/label/date and freeze both halves. A frozen half is always a great treat for our family members to take home with them after enjoying a wonderful Thanksgiving celebration.

Bake a Butternut Squash Bread, or 2, to enjoy over Thanksgiving! Your guests would enjoy taking 1/2 a frozen bread home, too. It is delicious!

I need to bake these breads again this week! 

Enjoy!
Yummy!

 

Freezing Butternut Squash!

Preparing Butternut Squash
for the freezer!
(File Photo)

It's that time of year!  The new "buy local" crop of Butternut Squash is available in October!  This yummy orange veggie is a great side dish at dinner and we have always enjoyed it!  For that reason we purchase a bushel of Butternut Squash at one of the local farms and prep the squash to freeze.  Yes, they can be purchased individually and sold by the pound at roadside stands and grocery stores, but we purchase a bushel and store it in our garage.  Then, a new project is added to our "to do" list.  Preparing the squash for the freezer.  

In addition to enjoying this vegetable as a delicious side dish at dinner, I use the prepared/ cooked/ mashed Butternut Squash in recipes by replacing it for canned pumpkin.  It works so well!  More on that later.   

The process for prepping and freezing the squash is quite simple.  After the individual squash are washed under cool running water, dry them.  Then, remove the stem, seeds and skin.  Cut into chunks and steam.  There is more to the process, so click here for my process/ recipe.  It works very well and before you know it you will have this tasty vegetable in your freezer, too!

Freezing Butternut Squash 

It will be in your freezer ready to take out whenever you want this tasty veggie to be included with your dinner or you will be using it in baking a treat.  The frozen Butternut Squash is defrosted in the microwave very easily!  Or it can be defrosted overnight in your fridge!

Enjoy!
Yummy!

 

Butternut Squash Bread

Butternut Squash Breads Cooling

One of my Thanksgiving traditions is baking Butternut Squash Bread.  In November while I am prepping the delicious orange Butternut Squash to store in our large freezer, I save 2 cups of the mashed veggie to bake 2 breads for my fam to enjoy during the Thanksgiving Day weekend.  Within 2  days after "saving" the orange veggie, I bake 2 breads.  After they are cooled, they are wrapped in Heavy Duty Reynolds Wrap, labelled & stored in our freezer. 

This is a baking tidbit that my sister & I learned from our mom.  She did not use canned pumpkin nor steamed pumpkin, she always liked the flavor of Butternut Squash for this quick bread.  Now, the tradition lives on.  Yes, canned pumpkin can be substituted. 

In my usual reduce the cholesterol content while baking, I use 6 Egg Whites and 1 Whole Egg for the 2 breads that this recipe yields.  I also now use Olive Oil for baking & sauteing rather than Vegetable Oil.

My recipe card for Butternut Squash Bread is available for this delicious moisty bread by clicking here and printing.  This recipe yields 2 breads.  It freezes very well! 

This recipe can be cut in half to bake 1 bread.  *If baking 1 bread, use 1 Whole Egg + 2 Egg Whites or 2 Whole Eggs.

This week while I am prepping the Butternuts, I will also do a little baking for the upcoming holiday.  My family has much to be thankful for this Thanksgiving!

Enjoy!
Yummy!