Pampis Mango Butternut Squash Pecan Sweet Bread Food

BUTTERNUT SQUASH BREAD WITH PECAN STREUSEL

Steps:

• Purée the squash: Scoop out the flesh and add it to a food processor. Discard the peel. Purée the squash, scraping down the sides once or twice, until smooth. Measure out 1 cup (250g) for the recipe and store the rest for another use. Return the 1 cup of squash to the food processor for the bread. Set this aside while you make the streusel.

PECAN-STUFFED BUTTERNUT SQUASH

Steps:

• Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour., Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities. , Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.

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.

SPICY AND SWEET MANGO-PEACH SAUCE

Steps:

• Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
• Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.

PAMPI'S MANGO BUTTERNUT SQUASH PECAN SWEET BREAD

Steps:

• 1. preheat oven to 350.
• 2. cream eggs, oil, mango.
• 3. add sugar and vanilla.
• 4. add dry ingredients and mix well.
• 5. stir in butternut, then nuts.
• 6. 2 small pan loafs. bake 25-30 minutes -- large pan loaf 50 minutes.
• 7. remove from oven and cool.
• 8. bread freezes well because it is moist.