Butternut Squash Pecan Bread Recipe

Let me just say that I'm a huge butternut squash fan. I love it roasted in so many different things, like soup, salads, and stews. It does taste a lot like pumpkin, and has that sweet, creamy taste that is just so good.

The other day I made a batch of roasted butternut squash to make soup, and I had some left over. I had a recipe for butternut squash quick bread, so I thought I'd give it try. Wow, am I glad I did because this bread is fabulous!

It's moist and sweet, and when you warm up a slice with a little bit of butter, it's so good. Perfect with a cup of coffee or tea for dessert or as an afternoon treat.

I added pecans to the batter but walnuts or even chocolate chips would work, too. I love making quick breads to eat at home, or give as gifts during the holidays. This recipe is one I'll be making again because it is just so yummy and my family loves it.

Roasting the butternut squash with olive oil and salt and pepper is easy. Baked at 350 degrees for about 45 minutes softens it nicely, and makes it easy to mash with a fork, which is how I used it for this recipe.

Recipe for Butternut Squash Pecan Bread

Ingredients:

1 cup roasted and mashed butternut squash
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Spray a glass or metal loaf pan with baking spray.
In a large bowl, mix together the butternut squash, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
Bake for 55-65 minutes or until a wooden cake tester inserted into the center of the loaf comes out clean.
Let sit in pan for 15 minutes, take out and let cool on a wire rack.

This recipe is inspired by My Baking Addiction, and I did alter a few things. Enjoy!!

Butternut Squash Soup From Organic Marin Cookbook

I've been seeing all the pumpkins and different kinds of squash in the grocery stores lately, and it inspired me to make some Butternut Squash soup. This soup is such a great one to make on a chilly fall day, and it's also one of my favorites.

This recipe comes from a beautiful book that I bought a few years ago, Organic Marin. It's filled with delicious recipes, and inspiring photos that will make you want to go in the kitchen and start cooking.
I've also seen this at the library, so if you come across it there, be sure and check it out, I know you'll enjoy it.

I just love butternut squash, and use it in lots of recipes during the fall and winter. And it's super healthy for you.

I roasted two squashes, and will freeze the squash from one of them to make soup again in a couple of weeks. It freezes very well, and it's so handy to roast two at the same time.

Pair this with a light salad, and some crusty warm bread for a delicious fall dinner.

Recipe for Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 large butternut squash (about 3 pounds) halved and seeded
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cloves garlic
4 thyme sprigs
3 tablespoons unsalted butter
1 large yellow onion, chopped
3 shallots, chopped
4 cups chicken or vegetable stock
1/4 cup heavy cream

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. Rub the olive oil over the cut sides of the squash and season with 1/4 of the salt and 1/8 teaspoon of the pepper. Place the squash, cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash for 50 to 60 minutes, until the squash is soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop and set aside.

Melt the butter in a Dutch oven or soup pot over medium-high heat. Sauté the onions and shallots for 7 to 10 minutes, until they begin to brown. Add the roasted squash, the reserved garlic cloves, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Puree the soup until smooth with a hand-help blender or in a food processor. Return to the pan if necessary and stir in the cream. Taste and adjust the seasoning if necessary.

Serves 6 as a first course.