Farmhouse’s Butternut Squash Bread
Rich Mead of Farmhouse at Roger’s Gardens shares a recipe that embodies the flavors of fall, with ingredients ranging from cinnamon and nutmeg to butternut squash and sage.
YIELD: 1 LOAF
1 medium butternut squash, roasted, flesh scooped out
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 bunch sage, chopped
1. Preheat oven to 350°F. Grease and flour a loaf pan.
2. In a large bowl, mix together the butternut squash, eggs, oil, water, sugars and vanilla 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 for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
*Make it your own! Fold in toasted nuts, dried berries, chocolate, zucchini, etc.