Over the holidays I came in possession of three butternut squash. Rather than serve as three separate side dishes, I substituted one squash for pumpkin puree and made a sweet bread, which was every bit as tasty and moist as the traditional pumpkin bread. 1. Preheat oven to 350 degrees. Sift together flour, salt, sugar and baking soda.
To prepare, slice the squash in half lengthwise and scoop out the seeds. Place face down on a foil-lined baking sheet and cook at 350 degrees for 45 minutes.
Let cool and then scrape out the pulp, measuring one cup.
The rest of the recipe is as follows:
Pumpkin bread
1½ cups flour
½ teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree (or any kind of winter squash)
½ cup olive oil
2 eggs, beaten
¼ cup water
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
½ cup chopped walnuts
2. Mix the squash, oil, eggs, water, and spices. Combine with dry ingredients, stirring lightly until blended. Stir in the nuts.
3. Pour into buttered and lightly floured 9x5x3-inch loaf pan. Bake 50-60 minutes or until a toothpick comes out clean. Turn out of pan and let cool on rack.
This recipe can easily be doubled. Co-worker Glenda Aikins wondered if applesauce could be substituted for the oil, making it fewer calories. Worth a try.
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Winter squash good substitute for pumpkin in bread recipe
