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| 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:
***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!
