Why do pumpkins get all the attention this time of year? The beautiful butternut squash deserves a little more spotlight, if you ask me.
The good news is that butternut squash is so good for you. Besides being extremely low in saturated fat, cholesterol and sodium, it’s a good source of vitamins A, B-6, C and E; thiamine; niacin; folate; calcium; potassium; and manganese.
Thanksgiving is the perfect time to pull out this showstopper.
Breakfast on this day is often overlooked, because with the feast yet to come, you definitely don’t want anything heavy. Serve this easy and delicious breakfast bread with fruit and coffee, and breakfast is done.
The bread can be made up to three days ahead, but you’ll want to toast it or rewarm it in the oven before serving. It’s so easy, though, that you can whip up a batch before the rest of the house wakes. Now that’s something to be thankful for. Enjoy!
BUTTERNUT SQUASH BREAD
1 cup butternut squash puree (see note)
½ cup vegetable oil
¼ cup water
1 cup granulated sugar
½ cup light brown sugar
1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. allspice
Honey butter (recipe follows), if desired for serving
Preheat oven to 350 degrees. Lightly oil and flour a 9-inch loaf pan; set aside.
Using an electric mixer, combine puree, eggs, oil, water and both sugars. Mix on medium speed until well combined. Add flour, baking soda, salt and spices and mix on low speed just until combined. Do not overmix.
Pour batter into prepared pan. Bake in the center of the preheated oven 1 hour, or until a pick inserted in the center comes out clean. Cool in pan 10 minutes, then remove bread from pan and cool on a wire rack until ready to serve. Slice and serve warm with honey butter, if desired.
Makes 12 servings.
Each serving has about 250 calories, 10 grams fat (2 grams saturated), 27 milligrams cholesterol, 3 grams protein, 38 grams carbohydrates, 1 gram dietary fiber, 214 milligrams sodium.
Note: For testing purposes, I used canned Farmer’s Market Organic Butternut Squash Puree. Look for a brand that is pure squash with no additional spices, or roast your own butternut squash and puree. Check out Kitchenscoop.com for recipe.
1 stick (½ cup) lightly salted butter, softened
¼ cup honey
Whip together all ingredients until smooth. Serve at room temperature.
Makes 24 1-teaspoon servings.
Each serving has about 45 calories, 4 grams fat (2 grams saturated), 10 milligrams cholesterol, no protein, 3 grams carbohydrates, no dietary fiber, 27 milligrams sodium.