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
- eggs
- tahini
- cassava flour
- flax seed
- baking powder
- dried rosemary
- garlic powder
- onion powder
- salt
Butternut Squash
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
Eggs are necessary for this bread. I do not recommend using any egg substitutes.
Tahini
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.
Cassava Flour
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.
Ground Flax
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.
Spices
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
Healthy Rosemary Butternut Squash Bread
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: one 8" x 4" loaf 1x
Description
This unsweetened Paleo bread is perfect as a side dish, breakfast or snack. Eat alone or with any sweet or savory toppings.
Ingredients
- 150g steamed butternut squash (about 1 cup cubed)
- 3 large eggs
- 3 Tbsp tahini
- ½ cup cassava flour (80g)
- 3 Tbsp ground flax seed (21g)
- 1 tsp baking powder
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
Instructions
- 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
I love pumpkin, but it can be quite expensive. Thank you for showcasing an alternative autumnal recipe 🙂
Wow... another amazing looking recipe! I think I may have a baking weekend coming up in my future!
Haha! Thank you! Let me know if you try any of my recipes.
I certainly will!!!
Hi! This recipe looks amazing!!! Question, have you tried this recipe with any other flours like an almond? Or should I stick to casava? Thank so much!
Thank you! I have not tried any other flours. I don't typically use almond flour in my baking so I don't know how well it would work as a substitute - but if you do let me know! 🙂
Hi! I am from Spain and we dont use cups as measure to weigh ingredients. Can anyone tell me how many grams is one cup please? I am very interesting to try this recipe, its looks delicious
Thank youuuu
Hi! The squash is in grams. As for the other ingredients, you can try finding their conversions online. I don't measure in grams but will try to incorporate more of that into my recipes 🙂
Hi there! I've made something like this before but I used buckwheat flour. I'd like to try this, but I only have butternut squash purée from a can. How much should I use in place of cubed butternut squash? Also, I don't use tahini, but I have other nut and seed butters like almond and sunflower seed. Would either of those work instead? Thanks in advance and your bread looks fantastic! I can't believe it's not orange from the butternut squash 🙂
Hi! I would measure the squash out in grams (150 g). I believe that will be about 1/3 cup pureed. Any other nut butter should work fine, it will just slightly change the taste. I would try sunflower seed butter first. Also, if your nut/seed butter is salted the omit salt from the recipe 🙂 I hope this helps! Let me know how it goes.
This looks so good! What a yummy snack bread for kids!
Thank you! It's a huge hit at our house.
Thanks for sharing! Does it keep long?
Hi! It will last a full week kept in the fridge. At room temperature, only a couple days.
Excellent recipe! Wonderful texture and its really yummy! Pinned!
Thank you so much Maria! I'm happy to hear you liked it 🙂
I had a Thanksgiving change of plans this morning and realized I’d need to make ahead & freeze as much as possible! This was my first recipe for the meal and I’m so excited though I haven’t tasted it yet! While they’re cooling, I wanted to thank you! I didn’t have tahini on hand, so I used 50/50 organic peanut butter & coconut butter. Baked mini loaves which will be tightly wrapped in parchment paper and then foil. That way I can throw them in to reheat just before dinner.
Thank you so much for sharing! I hope everyone loves them 🙂 Have a wonderful Thanksgiving!
what can I sub for the flax? I cannot have flax in any form.
You can try substituting with more cassava flour, but it will slightly change the taste and texture.
So happy to have found this recipe! Making it a few times this week, it’s such a nice homemade bread to add to dinners and my whole family loves. It smells divine while baking! Thank you!
★★★★★
I'm so glad you and your family like this recipe! Thank you for the review 🙂