I DO love pumpkin, but I also love other fall foods. So, rather than let pumpkin steal the spotlight, I’m moving forward with a few squash inspired fall recipes. First up, this savory, Healthy Rosemary Butternut Squash Bread.
This Paleo squash bread is not only grain free and dairy free, but also unsweetened and doesn’t contain any nuts. It is soft, just like a great slice of sandwich bread, flavorful and even enjoyed by people that don’t like squash 😉
My favorite way to eat squash is simply baked in the oven. But squash, like sweet potatoes and pumpkin, can be added to a variety of baked goods to add moisture and create a unique flavor.
In addition, squash provides a boost in nutrition!
Butternut squash contains many health benefits. It is one of the most common types of winter squash and contains a large dose of Vitamin A, Vitamin C, potassium and fiber.
Squash Bread that even Squash Haters will Love
No one in my family is fond of squash, besides myself. So, creating recipes like this gluten free butternut squash bread helps me add food to their diet that they would otherwise refuse to eat.
Both my husband and son quickly fell in love with the taste and texture of this loaf. Especially, a lightly toasted slice smothered in grass fed butter.
How to Select a Good Butternut Squash
Butternut squash is best (here in the US) in the months of September and October, when it’s in season. However, you can find imported butternut squash year round.
Look for a squash that has an even beige color, without any marks or bruises. Additionally, the rind should be hard and the squash should appear heavy for its size.
Squash can be stored at room temperature or in the fridge. But, is best kept out of direct sunlight, as that speeds up the aging process.
Ingredients in Healthy Butternut Squash Bread
My recipe for Paleo squash bread uses 10 simple ingredients and is nut free, dairy free and unsweetened.
- steamed butternut squash
- cassava flour
- flax seed
- baking powder
- dried rosemary
- garlic powder
- onion powder
Obviously, butternut squash is the main ingredient in butternut squash bread! The squash needs to be steamed and then cooled prior to mixing with other ingredients. Removing the skin is not necessary, as the skin becomes soft and tender after steaming.
In addition, I highly recommend measuring this ingredient by weight to achieve the right batter consistency. When weighing recipe ingredients, I use a simple food scale like THIS one.
I have not tried substituting with a different squash variety. However, so long as you measure the squash by weight, any type of squash should work as a replacement.
Eggs are necessary for this bread. I do not recommend using any egg substitutes.
Tahini is one of my current favorite condiments out of any nut or seed butter. It has a delicious, nutty taste and works wonderfully in combination with the butternut squash. However, any drippy nut or seed butter should work in it’s place.
In most recipes, cassava flour can be substituted 1:1 (by weight) for any gluten free flour blend (or all purpose flour). I don’t recommend changing this ingredient.
The ground flax not only adds to the texture, but also the taste of this squash bread. I don’t recommend substituting for any other ingredient. But, if you cannot consume flax then using an additional 1-3 Tbsp cassava flour may work in it’s place.
Rosemary, garlic powder and onion powder work well in combination with the other flavors of this bread. That being said, any of these spices may be omitted or substituted.
How to Make Rosemary Butternut Squash Bread
Rosemary squash bread is easy to make and doesn’t even require a food processor or blender.
First, preheat your oven to 350 degrees F.
Next, prepare the squash. Simply, wash the skin, cut the squash into cubes and then steam until tender.
After steaming, let the squash cool to room temperature. Either set it out on the counter, or speed up the process by placing the squash in your fridge.
Once the squash is cool, mash the squash with a fork. Alternatively, you may place the squash in a food processor or blender.
Add in eggs and tahini to mashed squash. Stir well. Then, mix in remaining ingredients.
Lastly, pour the batter into a lined 8″ x 4″ bread loaf pan and place it in oven. Bake at 350 degrees for 30 minutes.
This savory, Rosemary Butternut Squash Bread tastes excellent with a little grass-fed butter spread across the top or any nut butter or cream cheese. It is also great for making mini sandwiches.
There isn’t a distinctive squash taste, so whether or not you like squash, this bread can be enjoyed. It can be stored in your pantry in an air-tight container for a couple of days or in the fridge for up to a week.Print
This unsweetened Paleo bread is perfect as a side dish, breakfast or snack. Eat alone or with any sweet or savory toppings.
- Preheat oven to 350 degrees F.
- Prepare squash by rinsing skin, cutting into cubes and then steaming until tender.
- After steaming, cool squash to room temperature. Either set it on the counter, or speed up the process by placing the squash in your fridge.
- After squash has cooled, mash in a large mixing bowl (you may also use a food processor or high powered blender).
- Add eggs and tahini to squash and mix well.
- Stir in remaining ingredients.
- Pour batter into a lined 8″ x 4″ bread loaf pan and place in oven (middle rack). Bake at 350 degrees for 30 minutes.
Keywords: bread, breakfast, lunch, dinner, butternut squash, nut free