Autumn Butternut Squash Bread Food

BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
• In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
• Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
• Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
• Roast squash in preheated oven until fork-tender, about 30 minutes.
• Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
• Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

BUTTERNUT SQUASH QUICK BREAD

Steps:

• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Add dry ingredients to wet and mix just until combined.
• Put in two ungreased loaf pans.
• Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

BUTTERNUT SQUASH & APPLE BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9x5x3 loaf pan.
• Combine the flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
• Combine the thawed squash, eggs, applesauce and apple juice (or milk) in another large bowl.
• Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold in until just combined.
• Pour into the prepared pan and bake in the center of the oven for 1-1/4 hours until baked through (a toothpick inserted into the center comes out clean). If baked as muffins, cooking time will be approximately 30 minutes.

AUTUMN BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees and grease 2 large loaf pans.
• Whisk dry ingredients together.
• In separate bowl, cream shortening, sugar and vanilla.
• Add eggs one at a time until smooth.
• Mix in squash and apple cider.
• Incorporate dry ingredients slowly, mixing until smooth.
• Add nuts and mix.
• Fill pans and bake in oven for 45-60 minutes.

COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP

Steps:

• Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
• Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
• Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
• Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.