Roasted Butternut Squash Bread Food

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.

ROASTED BUTTERNUT SQUASH BREAD

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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

BUTTERNUT SQUASH QUICK BREAD

Steps:

• 1. *To cook the Butternut Squash, cut into four sections and remove all the seeds. Place skin side up in a baking pan and add about 1/2-1 inch of water. Bake at 350 degrees for about 40 minutes or until the fork pierces easily. Pour out excess water, allow to cool and remove the skin. Approximately 1/2 the squash equals 1 and 1/4 cups need for the recipe.
• 2. Preheat the oven to 350 degrees. In a bowl, sift together the first 3 ingredients.
• 3. In the food processor, process the cooked squash until smooth. Then add the next five ingredients and process until combined.
• 4. Add the wet ingredients to the dry ingredients and mix well.
• 5. Add the nuts if desired.
• 6. Pour into a greased 9X5 inch loaf pan and bake for approximately 1 hour or until a toothpick or knife inserted comes out clean. Enjoy!

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.

ROASTED BUTTERNUT SQUASH BREAD SALAD

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.

BUTTERNUT SQUASH SPOON BREAD

Steps:

• 1. Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around the edges (do not boil); remove from heat. (Mixture may curdle).
• 2. Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and the next 4 ingredients in a small bowl. Stir the cornmeal mixture into the squash mixture. Pour warm buttermilk over the squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
• 3. Brush a 2 1/2 to 3 quart baking dish or 12-inch cast-iron skillet with 1 tablespoon melted butter; stir remaining melted butter into the squash mixture.
• 4. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into the squash mixture. Pour the mixture into the prepared baking dish.
• 5. Bake at 350° for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.

BUTTERCUP SQUASH TEA BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
• In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.
• Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.

WHOLE ROASTED BUTTERNUT SQUASH WITH CHRISTMAS STUFFING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the squash in half through the middle lengthways and scoop out the seeds using a spoon (don't discard them). Drizzle the squash halves with 1 tbsp oil and rub this in all over. Season and transfer to a baking tray, cut-side up. Roast for 50 mins-1 hr until tender through to the middle when pierced with a fork and lightly caramelised.
• Meanwhile, wash the reserved squash seeds in a sieve, removing any stringy pieces of flesh, then pat dry with a tea towel. Tip the seeds into a bowl, drizzle over 2 tsp oil and toss with pinch of each of the spices and a pinch of salt until coated. Transfer to a baking-parchment-lined baking tray and roast on the shelf below the squash for 10-15 mins until golden and crunchy, stirring halfway through to ensure they roast evenly. Leave to cool on the tray.
• Heat the remaining 1 tbsp oil in a wide pan over a medium heat and fry the onion for 10 mins until soft. Add the mushrooms and garlic, and cook for another 10 mins until the mushrooms are tender and most of the liquid has evaporated. Stir in the walnuts, remaining mace and mixed spice, the cranberries, maple syrup, sage and kale. Cook for a few minutes more until the kale has started to wilt, then stir in the wine or stock along with some seasoning. Continue to cook until the liquid has mostly evaporated. Remove from the heat and stir in the breadcrumbs until combined (add a splash more wine or stock if you need to soften the bread). The mixture shouldn't be dry and crumbly, and should hold together when pressed. Season well.
• When the squash is tender, scoop out a hollow channel in the neck of the squash to make a gap for the filling. (You can keep the scooped-out flesh for soups or purées.) Spoon in the filling, packing it into the squash and piling up slightly. Drizzle over a little oil and roast for 20-30 mins until lightly crisp on top. Scatter with the squash seeds and slice to serve.

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 FLATBREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Sprinkle cornmeal onto a baking sheet.
• Roll out dough to 1/4-inch thickness using a rolling pin on a work surface. Place dough on prepared baking sheet and brush olive oil thoroughly over surface. Layer dough with mozzarella cheese, butternut squash, and red onion. Sprinkle dough with Parmesan cheese and black pepper; top with garlic.
• Bake in the preheated oven until golden brown, 25 to 30 minutes.

BUTTERNUT SQUASH BREAD

Steps:

• In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
• Add squash, milk, eggs, butter, sugar and salt; mix well.
• Gradually add 3 ½ cups flour; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in warm place until doubled, about 1 hour.
• Punch dough down.
• Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
• Cover and let rise until doubled about 30 minutes.
• Bake at 375 for 20 minutes or until tops are golden.
• Remove from pans to cool on wire racks.