Butternut squash have long shelf life, so if you have any lying around after the holidays, try roasting and pureeing one to make this hearty bread, slightly spiced with chipotle chile powder and cinnamon; perfect for turkey or ham sandwiches or French toast. To roast a butternut squash, wash and cut in half lengthwise; pour a tablespoon of maple syrup,add a dollop of butter to the cavity of the squash and sprinkle with salt and pepper. Place the halves on a parchment lined roasting pan upside down. Bake at 400°F for about 45 minutes, or until tender. Cool. Scoop out the flesh. Hand puree. At this point, you can freeze the puree for later use. NOTE: To safely cut the butternut squash: Use a sturdy knife to make a shallow cut down the middle of the butternut squash. Place the knife in the cut and using a mallet, knock the back of the blade until the squash is cut in half.
For the Butternut Squash Bread
Ingredients
- 3-1/3 cups bread flour
- 1/2 cup cornmeal
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup butternut squash, roasted and pureed (See above)
- 1 egg, plus enough water to make 2 cups liquid
- In a large bowl, whisk together bread flour, cornmeal, yeast, salt, chipotle chile powder, cinnamon and brown sugar. Set aside.
- In the bowl for a heavy duty mixer on low speed, using the paddle attachment, mix together the melted butter, the roasted and pureed butternut squash and the egg/water mixture.
- When combined and on low speed, add the dry ingredients a cup at a time and mix well.
- Switch to the dough attachment and knead for 8-10 minutes on medium speed.
- Place dough in a greased bowl, turn to grease top.
- Cover with plastic wrap and let rise until doubled, about 1 hour.
- Generously butter a 9-inch loaf pan. Turn dough out on lightly floured surface and punch down. Place dough in prepared loaf pan. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Meanwhile, preheat oven to 350°F. Place the loaf pan in the middle shelf of the oven. Bake about 35 to 40 minutes until browned and when lightly tapped, the bread sounds hollow. Remove from oven and turn bread out onto a cooling rack. Let cool completely. Makes 1 loaf. The bread can also be wrapped tightly in freezer wrap or aluminum foil and frozen no longer than a month.
Patricia Daley - Patricia, also known as Lynne,has spent many years cooking and enjoying photography, but it's just been in the last few years that the two ...
