Luv What You Do

I discovered butternut squash this summer and started adding it to everything.  This is one of my favorite recipes!

I used fresh butternut squash today.

I used my hand wand to puree (it’s much easier clean up).  Then mixed in all the wet ingredients.

I whisked the dry ingredients together in a separate bowl, weighing the flour for accuracy.  Saigon Cassia Cinnamon from The Spice House is my favorite!

Into the oven it goes.  My house smells amazing!

Butternut Squash Bread

Adapted from http://www.mybakingaddiction.com/butternut-squash-bread/

Ingredients
1 cup butternut squash puree* (I use fresh but Trader Joe’s and Whole Foods sell it canned)
2 eggs
1/2 cup safflower oil
1/4 cup water
½ cup turbinado sugar
1 cups whole wheat flour

¾ spelt flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.