1. Preheat the oven to 350°
2. In a medium sized bowl, whisk together the squash puree, eggs, maple syrup, canola oil, applesauce and vanilla. Set aside.
3. In a large bowl, combine both flours, baking powder, baking soda, sugar, salt and spices.
4. Add the squash mixture to the flour mixture and stir until just moistened. Do not over-mix. Fold in 3 Tbsp. pumpkin seeds with a spatula.
5. Pour batter into a greased 8”x4” loaf pan. Sprinkle the remaining 1Tbsp. pumpkin seeds on top of loaf.
6.Bake at 350° for 45-50 minutes– top should be
golden and starting to crack. Insert toothpick and it should come out clean.
7. Cool to room temperature before slicing. Enjoy!
NotesTry substituting butternut squash in any recipe that calls for pumpkin!
1½ cups butternut squash puree
¼ cup real or flavored maple syrup
¼ cup canola oil
¼ cup applesauce
1 tsp. vanilla
1 cup all purpose flour
½ cup whole wheat flour
½ tsp. baking soda
½ cup sugar
½ tsp. salt
¼ tsp. cloves
½ tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
¼ cup pumpkin seeds (pepitas)
MaterialsMedium sized bowl, whisk, measuring cups, measuring spoons, large bowl, mixing spoon, baking pan
More About Butternut Squash
How to Select
Choose a squash heavy for its size. Squash should be firm and free of bruises.
How to Store
Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.
How to Prepare
Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to canned black beans with a dash of cinnamon and cumin, mash with yams, season with ginger and cinnamon, or simply cube and roast.
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