Spicy Butternut Squash Bread Food

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.

SPICY BUTTERNUT SQUASH BREAD RECIPE

Steps:

• Preheat oven to 400°F. Toss butternut squash with olive oil. Spread onto a baking sheet and roast in preheated oven for 30-40 minutes, until browned and tender. Puree. Set aside. Reduce oven temperature to 350°F. Spray two 8x4-inch loaf pans with nonstick baking spray containing flour. Set aside. In a medium bowl, whisk together both flours, baking powder, baking soda, salt, orange zest, and spices. Set aside. In a large bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat together coconut sugar and butter until light and fluffy. Add squash puree. Beat to combine. Add eggs, one at a time, beating until combined. Slowly add the flour mixture, beating to incorporate, being sure to not overmix. Divide batter evenly between prepared pans. Bake in preheated oven for 60-75 minutes, or until a tester inserted in center comes out clean. Let loaves cool in pan for 15 minutes then turn out onto a wire rack to cool completely.

SPICY SQUASH BREAD

Steps:

• In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
• In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
• Add in shredded squash; stir to combine.
• Gradually add in dry ingredients, stir well.
• Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
• Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
• Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.

BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350°F.
• Place flour, soda, salt, spices and dry pudding mix in bowl.
• Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
• Combine squash mixture with flour mixture by hand. Mix until just moist.
• Stir in chopped nuts.
• Pour into greased large loaf pan.
• Bake at 350°F for 1 hour or till knife comes out clean.

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.

SPICY BUTTERNUT SQUASH OR PUMPKIN BISCUITS WITH PECANS

Steps:

• Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
• Mix together the squash, butter and buttermilk.
• Mix together dry and wet ingredients.
• Using only enough wet or dry to make a soft dough.
• Shape the dough into a ball and knead lightly on a well-floured board.
• Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
• Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.

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.

SPICY BUTTERNUT SQUASH

Steps:

• Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
• Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
• If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.