Butternut Squash Sage Pull Apart Bread Recipe By Tasty Food

BUTTERNUT SQUASH BREAD

Butternut Squash Bread image

"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."

Provided by Taste of Home

Time 50m

Yield 3 loaves.

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm whole milk (110° to 115°)
2 large eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERNUT SQUASH WITH SAGE

Butternut Squash with Sage image

This warm and comforting dish is the epitome of fall flavors.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 20m

Number Of Ingredients 4

Ingredients

2 tablespoons butter
2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
Coarse salt and ground pepper
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

Steps:

Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
Toss with sage.

Nutrition Facts : Calories 137 g, Fat 6 g, Protein 2 g

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