Saturday, January 2, 2010

Squash Bread


We had some squash a month or two ago that needed to be used up. I didn't want to use it right away, so I cooked them up, scooped them into containers and tossed in the freezer. There was a butternut squash, acorn squash, and spaghetti squash. The spaghetti squash was not very sweet and tasted like it wasn't quite ripe.
I searched for a recipe for squash bread or muffins. I couldn't come up with anything exactly like I was looking for, so I combined a few recipes and made this:

Squash Bread

1 cup squash (cooked--any type of squash)
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1 1/2 cups flour (I used 1 cup all purpose and 1/2 cup whole wheat)
1/2 tsp. salt
3/4 cup brown sugar
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. ground ginger

Preheat oven to 350 degrees. In mixer mix squash, melted butter, eggs, water, and spices. Add dry ingredients and spices. Mix until just combined.

Scoop into greased muffin tin or loaf pan. Bake 25-30 minutes for muffins or 40-45 minutes for a loaf, or 30-35 minutes for mini loaves. Done when toothpick inserted into the middle comes out clean. Cool.

So far everyone has loved it! I've made it twice and it always goes quickly!

Spaghetti Squash Bread on Foodista

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Rattlebridge Farm January 2, 2010 at 6:32 PM

What a great way to use squash. I ALWAYS have a ton in the summer. I usually make zucchini bread and never thought of using squash. This is brilliant.
Hope you have a great 2010!

Anonymous January 2, 2010 at 6:37 PM

I agree with the previous comment, that this is a great base to have around for all of the squash from all seasons, from the abundance of summer zucchini to fall crops like butternut. Thanks for the idea, and thanks for participating in Food on Fridays.

Martha January 2, 2010 at 8:27 PM

Sure looks yummy! How was it?

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