Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

For this recipe, bake potimarron or butternut squash as a vegetable base for bread, then serve with homemade squash butter.

Source: Better Homes and Gardens

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Recipe Summary

cool:
120 mins
bake:
55 mins at 350°
stand:
overnight
prep:
25 mins
Servings:
16
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Potimarron Bread

Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Halve squash lengthwise and remove seeds. Place squash halves, cut side down, in a shallow baking dish. Bake, uncovered, for 55 to 60 minutes or until tender. Cool squash completely. Scoop squash pulp from shell using a spoon. Using a potato masher or fork, mash pulp until smooth. Or place squash in a food processor bowl; cover and process until smooth. Measure 1 cup pulp into a small bowl; stir in milk. Set aside. Use remaining squash pulp for Squash Butter (should have about 2/3 cup).

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  • Meanwhile, grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a medium bowl combine flour, baking soda, the 1/2 teaspoon salt, and black pepper; set aside. In a large mixing bowl beat together cream cheese and butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well combined. Beat in eggs.

Instructions Checklist
  • Alternately add flour mixture and squash mixture to brown sugar mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pan. In a small bowl stir together the maple sugar, sage, and 1/4 teaspoon salt. Sprinkle over batter in pan. Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Serve with Squash Butter. Makes 16 servings.

Nutrition Facts (Potimarron Bread)

235 calories; total fat 6g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 41mg; sodium 235mg; potassium 334mg; carbohydrates 44g; fiber 2g; sugar 26g; protein 4g; vitamin a 5928IU; vitamin c 10mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 61mg; iron 2mg.

Squash Butter

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine mashed squash pulp, brown sugar, honey, lemon juice, and ground sage. Bring to boiling, stirring to mix well; reduce heat. Cook, uncovered, over medium-low heat for 40 minutes or until very thick, stirring often. Remove from heat; cool. Serve with Potimarron Bread. To store, place in an airtight container and chill up to 1 month. Makes 2/3 cup.

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Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1