Is it just me, or do you also hate the thought of peeling a butternut squash? The skin of those autumnal vegetables is extraordinarily tough…and I get nervous even though we have good, strong knives. And yet, their deep orange flesh just begs to be tossed in oil and roasted in a hot oven. I just can’t resist them in the fall…and so I take deep breaths and work slowly but steadily with my knife.
This butternut squash bread is a perfect way to welcome October (is it really already October?) We roasted half of a squash for dinner, and then I grated the rest. Coconut sugar, whole wheat flour, walnuts and then a heaping two cups of grated butternut squash make this bread a wholesome indulgence. I’m enjoying a slice right now, alongside a cup of tea, as I watch the sun set and wonder, will one of my moms go into labor tonight? I have three moms due in October, which means that I’ll likely be disappearing when the moon is high…my camera bag in tow. And wouldn’t a slice of this bread be the perfect midnight treat? A jolt of energy and flavor to prepare me for the unpredictable beauty of labor.
So make this. It will leave your house smelling a bit more like fall.
Butternut Squash Bread
1 1/2 cups whole wheat flour
3/4 cup baking soda
1/2 teaspoon salt
1 teaspoon roasted cinnamon
1/2 cup butter, melted and cooled
3/4 cups coconut sugar (or brown sugar)
3 eggs
2 cups grated butternut squash
Line a standard loaf pan with parchment paper. Grease lightly with butter and set aside. In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside. In a larger bowl, beat together melted butter and coconut sugar. Add eggs, beating well. Gently fold dry ingredients into wet ingredients. Stir in grated buternut squash. Spread in prepared pan and sprinkle with walnuts. Bake in preheated 350 F oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
