Butternut Squash Bread

As with the rest of my late harvest, many of the butternut squash were attacked by bugs while I was in California in August. But I still ended up with a few squash to play with.  Today it is the Squash Bread recipe from Mollie Katzen’s Enchanted Broccoli Forest cookbook.  This is one of my go-to fun breads, I have been  making this bread as long as I have been growing butternut squash.

It is a yeast bread with a mix of whole wheat and white flour.  The squash gives it moisture and the molasses gives it earthiness. It is a great all-around bread:  as a PBJ, toasted with breakfast, with some apple-pear butter, you name it…

Butternut Squash Bread

Based on Mollie Katzen’s Squash Bread

1 large butternut squash (from the garden)

2 cups water, wrist temperature

1 package active dry yeast

A drop of molasses

1 1/2 cups unbleached white flour

1 cup whole wheat flour

3 Tbsp molasses

4 Tbsp melted butter

1 rounded Tbsp salt

1 tsp cinnamon

1/2 tsp cloves

~3 more cups whole wheat flour

~4 more cups unbleached white flour

Preheat the oven to 350F.  Cut the squash in half lengthwise, scoop out the seeds.   Put it is a roasting pan cut-side down.  Add about 1/2 inch of water.  Cook for 1 hour, until a knife stuck into the shell goes in easily.

Remove and let cool.

Scoop out the meat and mash by hand or use a food processor until smooth.

Make the sponge:  Place the water in a large bowl.  Add the yeast and molasses. Beat in the flour.

Cover and let rise for 30-45 minutes.

Mix the following in a separate bowl:  the squash, molasses, butter, salt, cinnamon and cloves. Mix til well combined.

When it is room temperature, beat into the risen sponge.

Add the rest of the flour, one cup at a tim.  Knead.  Place in an oiled bowl, cover and let rise 1 hour, til it double in bulk.  Heat the oven to 375F.

before rising
after rising

Punch down the dough.

Knead on a floured surface.

Divide the dough in half and place in 2 oiled loaf pans.

Bake for 40-45 minutes – until the loaves sound hollow when thumped.  Remove from pans and let cool at least 30 minutes before slicing.


Makes 2 loaves.



One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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