I bought butternut squash recently and roasted it in an amazing medley of brown sugar and butter. Unfortunately, A did not think it so amazing and rather than subject myself to eating the same thing for the next three days, I decided to make it into something else. So not-so-amazing roasted butternut squash evolved into to-die-for butternut bread. It took us at least one day to finish it, an improvement from this recipe which took us like four hours to finish. If you have nut allergies, you can just opt out of the almonds and sub in regular butter for the almond butter. Trust me, it will still taste amazing.
Happy Tuesday and thanks for all your notes and comments!
BUTTERNUT SQUASH AND ALMOND BREAD
2 1/4 c flour
1 1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp clove
1/4 tsp nutmeg
1/4 tsp all spice
pinch of salt
6 T yogurt
5 T butter, melted
3 T almond butter (regular butter can be used)
1 c sugar
2 c roasted butternut squash (roasted with 2 T butter and 2 T brown sugar)
1/4 c milk
1/4 c almonds, optional
Preheat oven to 350F. Butter and flour a 9 x 5 loaf pan.
In a large bowl, add flour, baking soda and spices. Mix well. Set aside.
In a separate bowl, whisk eggs together. Add yogurt, butter, and almond butter. Combine thoroughly. Add in sugar and whisk on high for 1 minute. Mash squash in a small bowl with milk. Add to egg-butter mixture and combine. Fold in almonds.
Bake at 350F for 60-75 minutes or until toothpick inserted into the center comes out clean.