ROASTED BUTTERNUT SQUASH BREAD

Roasted Butternut Squash Bread image

Butternut squash is so versatile, I use it to make a sweet and savory bread that's fabulous for breakfast, snacking or even dessert. -Sarah Meuser, New Milford, Connecticut

Provided by Taste of Home

Time 1h35m

Yield 1 loaf (16 pieces).

Number Of Ingredients 13

Ingredients

3-1/2 cups cubed peeled butternut squash (1-inch pieces)
2 tablespoons olive oil
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup fat-free plain Greek yogurt
1/4 teaspoon fine sea salt

Steps:

Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender. Reduce oven setting to 325°., Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in mashed squash and vanilla. In another bowl, whisk flour, baking soda, cinnamon and salt; add to butter mixture alternately with yogurt, beating well after each addition., Transfer to a greased 9x5-in. loaf pan; sprinkle with sea salt. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing the loaf to a wire rack to cool.

Nutrition Facts : Calories 179 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 281mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 3g protein.