Butternut Squash Bread

Butternut Squash Breads cooling!
(File Photo)

It is a tradition!  Every year I bake Butternut Squash Bread to enjoy during the Thanksgiving Day weekend!  Years ago, I used a Pumpkin Bread recipe & replaced the pumpkin with Butternut Squash!  Then, I started using Egg Whites rather than Whole Eggs when preparing my breads.  Before I knew it, I replaced Olive Oil for baking & sauteing for the vegetable oil.  The result?? A yummy cinnamon flavored Butternut Squash Bread that has a hint of Nutmeg!  It's become a tradition to enjoy this bread over the Thanksgiving Day weekend. 

This bread also freezes very well.  Usually, I bake 2.  One is enjoyed for the next few days & the second bread is wrapped in foil & placed in our freezer.  It's already baked!  What a tasty bread!  1 cup of cooked/ mashed Butternut Squash makes a very delicious bread!  

Butternut Squash Bread

Oven Temperature:  350°F       Baking Time:  55 Minutes

Ingredients:

1 and 1/2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 Cup Sugar

4 Egg Whites (=  total of 2 Whole Eggs)
3/4 Cup Olive Oil for baking & sauteing
1 Cup Butternut Squash, cooked/ mashed/ cooled- defrosted if frozen
PAM

Method:

1. Spray 1 large bread pan with PAM. 
2. Preheat oven to 350°F.
3. Combine all dry ingredients in large bowl. 
4. In smaller bowl, beat Egg Whites until frothy.
5. Mix in Olive Oil.
6. Add mashed Butternut Squash to Egg White/ Olive Oil mixture.
7. Pour liquid mixture into dry ingredients.  Stir until combined.
8. Pour batter into bread pan.
9. Bake at 350°F for 55 Minutes, or until cake tester/ toothpick comes out clean when inserted in middle of loaf.
10. Cool in pan on wire rack for 10 Minutes. 
11. Then, remove from pan.
12. Continue cooling on wire rack.
13. Later, place on a serving dish & cut into slices.

We always enjoy the first slice later in the day that this bread is baked.  If, you can wait until the next day to sample it, the flavors combine even more.  We never can wait for the next day to sample!  Yes, it is that yummy!

Can you substitute canned pumpkin?? Yes.  However, Butternut Squash Bread is just the best!

Enjoy!
Yummy!

  

~Freezing Butternut Squash~

Mashing the Butternut Squash

The annual ritual of freezing Butternut Squash to enjoy the other months of the year is in full swing!  This delicious orange vegetable is such a great treat at dinnertime.  It's great to be able to purchase the fresh local vegetables in autumn at local roadside stands.  With a little prep work this veggie can be frozen, then reheated, for a great side dish during the year!

Ready for our freezer!

I freeze 2 Cups of this mashed veggie in each Quart sized Ziploc Freezer bag.  While preparing dinner it's easy to remove the frozen mashed Butternut Squash from the bag and place in a Corningware dish.  Place the cover on top.  In our microwave it is defrosted/ reheated in ~14 minutes.  The steaming hot vegetable is served in the same baking dish.

There are also many other ways that we enjoy Butternut Squash!  For me it requires only walking down the stairs to open our large freezer.  The bags of Butternut Squash are waiting on the second shelf!

This is the time of year when we find these orange colored squash plentiful in the grocery stores.    

Click here for complete directions on preparing Butternut Squash for the freezer. 

Enjoy!

           

~Veterans Day~

The Homecoming G.I."
Norman Rockwell
THE SATURDAY  EVENING POST Cover
(May 25, 1945)

Thank You to all of our Veterans!!!

The word is...

incredible!  It's November and our beautiful pink Roses are still blooming!   

We are enjoying the beautiful color.

October 31-

Happy  Halloween!!!

Enjoy!

 

October Color

On the daily walk in our neighborhood it's always great to look- up!  Suddenly, during the month of October the leaves begin to change!  Now, the beautiful colors of autumn are becoming visible.  The golden yellows, the rust colors & the subdued reds along with orange leaves on trees.  All colors are mixed in with many shades of green. 

Every day it changes, just a little.  Everything is a little more colorful. 

The brilliant colors appear & before we know it, they change color, again.  The dried leaves start floating downward.  Autumn in New England is beautiful!

Enjoy!

~Flatbread Pizza~

The last slice of Grilled Pork Tenderloin Flatbread Pizza!

You are planning on Flatbread Pizza for dinner.  Pork Tenderloin was grilled last night & there are a few slices remaining.  A Green Pepper & Zucchini are in the fridge.  Ricotta Cheese & shredded Cheese are quickly found there, too.  Oh wait, the Zucchini is not fit to be used.  Need to toss it!  There is a change of plans!  No, not take out!  A quick glance in the fridge & a ripened Pear is just waiting. 

You guessed it.  This was going on last night.  Plan B was that the Green Pepper & Pear were sliced/ roasted & placed on the Flatbreads.  We enjoyed another variety of Flatbread Pizza! 

While you are roasting the Green Pepper & Pear, get the other ingredients ready.  Before you know it, it will be time to toast the Flatbreads for 2 Minutes in the oven.  Then, the ingredients are placed on top & you will be ready to place them in the oven.

These are so delicious!  They are also quick & easy to prepare.  For 2 servings, I use 3 Flatbreads.  The Ricotta Cheese is always spread on the toasted Flatbreads, first.  Then roasted veggies (fruit) & grilled Pork or Chicken.  Diluted BBQ sauce that's drizzled on top gives it extra flavor.  Then, sprinkle on the shredded Cheese!  Bake for 5 Minutes.
  
***Roasting Veggies:  Rinse Green Pepper & Pear under cold running water, pat dry.  Cut the Pepper into strips.  Then, cut the Pear into strips about 3/4" wide.  After coating with baking & sauteing Olive Oil, Garlic Powder, Basil & Oregano, roast in a 450°F oven for 15 minutes.

Grilled Pork Tenderloin Flatbreads
     For 2 Servings

Ingredients:
Flatbreads- I use 3.
Roasted Green Pepper & Pear strips
1/4 Cup Ricotta Cheese (can be fat free) for each Flatbread. 
Grilled Pork Tenderloin- cut into chunks
4 teaspoons BBQ Sauce
1 teaspoon water
Shredded Cheese- desired amount

Method:

1. Place (3) Flatbreads in a large cookie pan & bake in a 375°F Oven for 2 Minutes. Remove from oven. 
2. Spread about 1/4 Cup Ricotta Cheese on each.  (I use Fat Free.)
3. Place roasted Green Pepper & Pear strips on Flatbreads.
4. Add Grilled Pork Tenderloin that's cut into chunks.
5. In a small cup combine 1 teaspoon water with 4 teaspoons BBQ Sauce.
6. Drizzle BBQ Sauce mixture over Flatbreads. 
7. Sprinkle desired amount of Shredded Cheese on top.
8. Bake for 5 Minutes at 375°F.
9. Remove from oven.
10. Cut each Flatbread Pizza on a diagonal, into 3 pieces.
11. Cover & refrigerate any leftovers. 

Last night one slice remained after dinner.  It was also the slice that contained the least amount of ingredients.  No problem.  It was part of my husband's lunch today.

Enjoy!
Yummy!