Butternut Squash Apple Bread Food

APPLE AND BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350°. Line an 8x4-inch loaf pan with parchment paper.
• In a large bowl, whisk together flour, baking powder, baking soda, apple pie spice, and salt. In a medium bowl, stir together squash, cream, eggs, brown sugar, oil, and granulated sugar. Add squash mixture to flour mixture, stirring to combine. Fold in apples. Transfer batter to prepared pan. Top with Crumble Topping.
• Bake until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Wrap tightly in plastic wrap, and refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.
• In a large bowl, whisk together flour, oats, sugar, salt, baking powder, and apple pie spice. Using a pastry blender, cut in cold butter until mixture is crumbly. To create larger crumbs, squeeze mixture together by handfuls. Chill until ready to use, or up to 2 days.
• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• Cut squash in half, and remove seeds and pulp. Place squash, cut side down, on prepared pan. Brush with oil, and sprinkle salt on both sides.
• Roast until tender, about 45 minutes. Let cool on a wire rack.
• Scoop roasted squash flesh from skin; discard skin. Place flesh in the work bowl of a food processor with brown sugar, pumpkin pie spice, and lime juice; purée until smooth.
• Transfer to a large saucepan, and stir in cider. Bring mixture to a simmer over medium heat, stirring frequently. Cook until thickened, about 10 minutes. Remove from heat; stir in bourbon, if using.

NOR'S CHUNKY APPLE BUTTERNUT SQUASH BREAD

Steps:

• 1. grease 2 loaf pans heat oven to 350 degree's. In a large bowl. On low speed mix eggs,oil,applesauce,squash, vanilla,and sugars together. Set aside.
• 2. in another bowl sift the flour,spices, baking soda and baking powder together.
• 3. slowly add the flour to the wet ingredients. Mix as you add ingredients on low speed. Mix in by hand the apples,Walnuts,and( raisins optional) until combined.
• 4. divide batter in to 2 loaves pans. Mix with pastry blender all of the Streusel ingredients together except nuts until crumbly. Mix in the nuts. Sprinkle over the 2 loaves. Bake approximately one hour,or until pick comes out with just a few crumbs. Cool and serve.

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 BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

BUTTERNUT SQUASH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

BUTTERNUT SQUASH AND APPLE PUREE

Steps:

• In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
• Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.)