Best 2 Roasted Butternut Squash Bread Recipes

Are you a fan of hearty, comforting bread with a unique nutty flavor? Look no further than roasted butternut squash bread! This flavorful bread is not only delicious but also packed with nutrients. With its vibrant orange color and moist texture, it's a treat for both the eyes and the taste buds. In this article, we'll take you through two delectable roasted butternut squash bread recipes - one classic and one with a delightful maple twist. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

ROASTED BUTTERNUT SQUASH BREAD SALAD

Roasted Butternut Squash Bread Salad image

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.

Provided by Colu Henry

Categories salads and dressings, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges
4 tablespoons olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes (optional)
3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon honey
1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

Steps:

Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH BREAD

Roasted Butternut Squash Bread image

Butternut squash is so versatile, I use it to make a sweet and savory bread that's fabulous for breakfast, snacking or even dessert. -Sarah Meuser, New Milford, Connecticut

Provided by Taste of Home

Time 1h35m

Yield 1 loaf (16 pieces).

Number Of Ingredients 13

Ingredients

3-1/2 cups cubed peeled butternut squash (1-inch pieces)
2 tablespoons olive oil
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup fat-free plain Greek yogurt
1/4 teaspoon fine sea salt

Steps:

Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender. Reduce oven setting to 325°., Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in mashed squash and vanilla. In another bowl, whisk flour, baking soda, cinnamon and salt; add to butter mixture alternately with yogurt, beating well after each addition., Transfer to a greased 9x5-in. loaf pan; sprinkle with sea salt. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing the loaf to a wire rack to cool.

Nutrition Facts : Calories 179 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 281mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

Select the right squash: Choose a butternut squash that is firm and heavy for its size, with a deep orange color. Avoid any squash with blemishes or soft spots.
Roast the squash thoroughly: Roasting the butternut squash brings out its natural sweetness and flavor. Make sure to roast the squash until it is tender and slightly caramelized.
Use a food processor or blender to puree the squash: This will create a smooth and creamy puree that is perfect for baking. You can also use a potato masher, but it will take a little more effort.
Add spices and seasonings to the batter: This will help to enhance the flavor of the bread. Some popular spices and seasonings for butternut squash bread include cinnamon, nutmeg, ginger, and cloves.
Don't overmix the batter: Overmixing the batter will make the bread tough. Mix the ingredients just until they are combined.
Bake the bread at the right temperature: The ideal baking temperature for butternut squash bread is 350°F (175°C). This will help to ensure that the bread cooks evenly and doesn't burn.

Conclusion:

Roasted butternut squash bread is a delicious and easy-to-make treat that is perfect for fall baking. With its moist texture, sweet flavor, and warm spices, this bread is sure to be a hit with your family and friends. So next time you're looking for a new bread recipe to try, give roasted butternut squash bread a try. You won't be disappointed!