One of my favorite things about autumn is SQUASH! There are plentiful amounts of it, you can usually get a good deal on it at your local farmer’s market, you can roast the seeds of any squash like you would pumpkin seeds, and you can store the squash itself (precooked) for a month or more. I also like to freeze cooked squash in an ice cube tray and transfer it to freezer bags once frozen. Then you can pull out a cube or two to sneak into various recipes (and when I say sneak I mean sneak some Vitamin A, C, and iron into my children’s bodies) The cubes also make for great baby food you can microwave up in seconds.
But this time I decided to try turning my leftover acorn squash into dessert bread. Boy, am I glad I did, and so was my family. There is a reason there is only one piece of bread in this picture, and that’s because the rest of it was already in everyone’s bellies.
Spiced Acorn Squash Bread
1 cup pre-roasted acorn squash
1 ½ cups sugar
½ cup olive oil
1 ½ cups whole wheat flour
2 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Preheat the oven to 350 degrees.
Puree pre-roasted squash in a food processor or blender until smooth. Mix squash, sugar, olive oil, and eggs together in a bowl.
In a separate bowl, mix together the flour, cinnamon, baking soda, baking powder, and salt. Gradually mix the two bowls together until there are no lumps.
Grease and flour a bread pan and pour in the batter. Bake for approximately 45-55 minutes until a toothpick inserted into the center of the bread comes out clean.