Acorn Squash Bread

I’m pretty sure I’ve mentioned a time or two that I am NOT a fan of squash. The texture just plain makes me gag. (Sorry.) I’m also not fooled by those soup recipes where people assure me, “you won’t even taste it!” I’m thinking those people perhaps like the taste of squash to start with because, really, I can easily still taste it.

 

Usually, this is an easy situation to avoid: I just don’t buy squash. This year, however, we purchased a share of a CSA and, alas, the squash has been bountiful. What’s a girl to do?

 

Come up with a way to use it, clearly.

 

So far, this is the family’s very, very favorite way to use up the acorn squash.

 

Acorn Squash Bread

 

  • 2 medium sized acorn squash, cut in half with seeds & stringy stuff removed
  • 4 teaspoons butter
  • 4 teaspoons + 1 cup brown sugar, divided
  • 4 eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup oil (coconut or pure olive are my preferences)
  • 2/3 cup water
  • 2 teaspoons vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 1/2 cups unbleached flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 tablespoons pumpkin pie spice (*if you don’t have this, just toss in some cinnamon, nutmeg, and ginger and call it good)

 

  1. Preheat oven to 400. Place squash cut-side up on a foil-lined baking sheet. Place one teaspoon of butter and one teaspoon of brown sugar inside each. Bake for approximately one hour, until flesh is tender and lightly brown. Remove from oven and scoop out the tender, cooked squash into a bowl. Set aside to cool.
  2. Once squash is no longer super hot, you can begin mixing the bread batter.
  3. Reduce oven heat to 350. Grease and flour two loaf pans.
  4. Combine squash, eggs, applesauce, oil, water, vanilla, 1 cup brown sugar, and 1 cup of white sugar until well-blended. Add salt, baking soda, and pumpkin pie spice. Gradually stir in flour until just blended.
  5. Pour into prepared pans and bake for 60-70 minutes until toothpick inserted in center comes out clean.
  6. Allow to sit at least 15 minutes before removing from pans to cooling rack.

Slice and serve as is or, even better, toast and top with butter. Yields 2 loaves.

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4 comments to Acorn Squash Bread

  • Susie

    You’re funny! I do a lot of baking from my CSA, too. Not what I had in mind when I signed up, but better than no veggies :-)

    • It’s kind of fun how a CSA challenges you to come up with ways to use all the items. Sometimes, it’s super easy– like the corn, carrots, potatoes, and apples. Other times? A bit more challenging– like the weird white squash that’s currently on my table. ;)

  • You don’t like the texture of acorn squash? That is so crazy to me, it doesn’t seem like a yucky texture at all to me. Now that yellow squash that’s like a bent zucchini? THAT is a gross texture.

    • Summer squash? (Or “pattypan” squash?) Yeah– I don’t like that either. Honestly, I need food that has texture. I don’t even really care for mashed potatoes, to be honest. Yes, I know this makes me odd. :)

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