Acorn squash bread is a delicious and nutritious quick bread that is perfect for fall baking. Made with roasted acorn squash, warm spices, and a hint of maple syrup, this bread is moist, flavorful, and has a beautiful golden crust. It's also a great way to use up leftover squash. This article includes three different recipes for acorn squash bread: a classic recipe, a gluten-free recipe, and a vegan recipe. All three recipes are easy to follow and yield a delicious loaf of bread that is perfect for breakfast, lunch, or a snack. So preheat your oven and get ready to bake some delicious acorn squash bread!
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
- Bake in preheated oven for 60 minutes, or until squash is very tender.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
ACORN SQUASH BREAD
Early settlers discovered that adding cooked squash to bread provides a touch of flavor, moistness, and a light golden hue. You'll have two loaves when finished. Recipe source; BH&G
Provided by Ceezie
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 [degrees] F. Wash, halve, and remove seeds from squash. Cut a 1-inch-thick slice off one of the squash halves; set aside. Place squash halves, cut sides down, in a baking dish. Bake for 50 to 55 minutes or until tender. Remove pulp from squash; discard shells. Measure 1 cup.
- Place the 1 cup of squash in a medium saucepan. Add the 1 1/2 cups milk, the sugar, 2 tablespoons butter, and salt. Heat and stir just until warm (120 [degrees] F to 130 [degrees] F). Set aside.
- In a large mixing bowl combine 2 cups of the flour, the yeast, and sage. Add the squash mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can, using a wooden spoon.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
- Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
- Gently shape each portion into a loaf, tucking edges under. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 375 [degrees] F. Use a vegetable peeler to make several thin strips from the reserved 1-inch slice of squash. Brush surface of bread with milk. Place squash strips on top of loaf. Brush squash strips with the melted butter.
- Bake about 35 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).
Nutrition Facts : Calories 1729.7, Fat 28.3, SaturatedFat 15.9, Cholesterol 72.5, Sodium 1423.8, Carbohydrate 319.7, Fiber 13.9, Sugar 13.6, Protein 46.7
ACORN SQUASH QUICK BREAD RECIPE - (4.3/5)
Provided by devogirl
Number Of Ingredients 12
Steps:
- Sift together dry ingredients. Beat egg and add water and applesauce. Mix dry and wet ingredients together. Fold in pureed squash. Spray the bottom of a small bread pan with cooking spray. Flour lightly. Place bread in the pan and bake at 350 degrees until a toothpick inserted in the center comes out clean.
Tips:
- Choose the right acorn squash: Look for small to medium-sized squash that are deep green in color and have a firm, smooth skin.
- Roast the squash before using: Roasting the squash brings out its natural sweetness and makes it easier to mash.
- Use a food processor or blender to puree the squash: This will ensure a smooth and even texture in your bread.
- Don't overmix the batter: Overmixing can result in a tough, dense bread.
- Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
Conclusion:
Acorn squash bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover roasted squash. With its moist, tender crumb and slightly sweet flavor, acorn squash bread is sure to be a hit with everyone who tries it.
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