Delicious Acorn Squash Bread: Perfect for Fall
As a chef, I am always looking for new and exciting ingredients to incorporate into my dishes. That’s why I’m thrilled to share with you my recipe for Acorn Squash Bread. This bread is a wonderful way to use the versatile and delicious winter squash, and it’s perfect for any occasion.
Acorn Squash Bread is a sweet bread that is perfect for breakfast, brunch, or dessert. It has a soft, tender crumb and a subtle sweetness that is sure to please. The roasted acorn squash adds a unique flavor and texture to the bread, making it a standout among other baked goods.
But don’t just take my word for it. Try this recipe for yourself and see how delicious it can be. It’s easy to make and requires just a few simple ingredients that you likely already have in your pantry. So, let’s get started and make some Acorn Squash Bread!
Why You’ll Love This Recipe
Are you looking for a new and exciting way to use acorn squash? Look no further than this delicious Acorn Squash Bread Recipe! This recipe combines the sweet and nutty flavor of roasted acorn squash with the warm and comforting taste of freshly baked bread.
What’s great about this recipe is that it’s versatile and can be enjoyed as a breakfast treat or as a dessert. The bread is moist, tender, and has a slightly dense texture that makes it perfect for slathering with butter or enjoying on its own.
One of the best things about this recipe is that it uses whole wheat flour, which adds a nutty flavor and a boost of fiber to the bread. The acorn squash puree also adds natural sweetness to the bread, reducing the need for a lot of added sugar.
Not only is this bread recipe delicious, but it’s also a great way to incorporate more winter squash into your diet. Acorn squash is packed with vitamins and minerals such as vitamin C, potassium, and magnesium. It’s also low in calories and high in fiber, making it a great addition to any healthy eating plan.
Overall, this Acorn Squash Bread Recipe is a must-try for anyone who loves baked goods, winter squash, or is looking for a new and exciting recipe to add to their collection.
Ingredient List
Here’s a list of all the ingredients you’ll need to make this delicious and hearty Acorn Squash Bread. Don’t worry; it’s nothing too fancy or hard-to-find. You might even have most of these in your kitchen already!
Bread Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon dried sage
- 1 acorn squash, roasted and mashed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tablespoons butter, melted and cooled
- 1/4 cup olive oil
- 1/4 cup milk
Acorn Squash Puree:
- 1 acorn squash, roasted and mashed
- 1 small butternut squash, roasted and mashed
- 1 1/2 cups unsweetened applesauce
- 1 1/3 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon dried sage
- 1/4 cup oil
- 3/4 cup milk
Bread Seeds and Nuts:
- 1/2 cup roasted acorn squash seeds
- 1/2 cup chopped walnuts
Make sure to have all of these ingredients on hand before starting to bake this delicious Acorn Squash Bread!
The Recipe How-To
Step 1: Roast the Acorn Squash
The first step in making this delicious Acorn Squash Bread recipe is to roast the acorn squash. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the acorn squash in half and remove the seeds and stringy bits. Place the squash halves on the prepared baking sheet, drizzle with olive oil and sprinkle with salt and dried sage. Roast in the oven for 45 to 50 minutes, or until the flesh is soft and caramelized. Once done, remove from the oven and let cool for a few minutes. Then, scoop out the flesh and discard the skin.
Step 2: Make the Acorn Squash Puree
In a large mixing bowl, combine the roasted acorn squash flesh with 1 tablespoon of butter and 1 tablespoon of granulated sugar. Mash the mixture until smooth and no lumps remain. Set aside.
Step 3: Prepare the Bread Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Set aside.
Step 4: Combine Wet and Dry Ingredients
In a stand mixer or large mixing bowl, cream together 1/2 cup of butter and 1 cup of granulated sugar until light and fluffy. Add in 2 large eggs, one at a time, until fully incorporated. Then, slowly mix in the acorn squash puree and 1/2 cup of milk.
Step 5: Mix the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough bread.
Step 6: Bake the Acorn Squash Bread
Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or cooking spray. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 7: Cool and Enjoy
Once done, remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This Acorn Squash Bread is delicious served warm with a pat of butter, or at room temperature with a cup of coffee. Enjoy!
Substitutions and Variations
The great thing about this Acorn Squash Bread Recipe is that there are many substitutions and variations that you can make to suit your preferences or dietary needs. Here are some ideas to inspire you:
– Substitute the acorn squash with other winter squash varieties such as butternut squash or pumpkin. The result will be a slightly different flavor and texture, but equally delicious.
– Use whole wheat flour instead of all-purpose flour for a healthier version. Keep in mind that the bread will be denser and heavier.
– Replace some of the sugar with applesauce or honey for a natural sweetness. This will also make the bread more moist.
– Add nuts or seeds to the batter for extra crunch and nutrition. Roasted acorn squash seeds or chopped walnuts or pecans would be great choices.
– For a savory twist, omit the sugar and add more dried sage or other herbs like thyme, rosemary, or oregano. This will turn the bread into a delicious side dish to serve with soups or stews.
– Another savory option is to add grated cheese to the batter. Cheddar, Parmesan, or Gouda would all work well.
– If you’re a fan of spices, experiment with different combinations. Cinnamon, nutmeg, and cloves would create a warm and cozy flavor, while cardamom and ginger would add an exotic touch.
These are just some ideas to get you started. Don’t be afraid to get creative and make the recipe your own.
Serving and Pairing
Acorn squash bread is a versatile and delicious baked good that can be enjoyed in a variety of ways. It is perfect for breakfast or brunch, as a snack, or as a dessert. The warm, earthy flavors and subtle sweetness of the bread make it a comforting and satisfying treat.
One way to enjoy acorn squash bread is simply on its own, perhaps with a smear of butter or cream cheese. The bread is also delicious when toasted and served with a drizzle of honey or maple syrup. For a heartier breakfast or snack, try topping a slice of acorn squash bread with your favorite nut butter and sliced bananas.
Acorn squash bread also pairs well with a variety of beverages. A warm cup of coffee or tea is a classic choice, but the bread can also be enjoyed with a cold glass of milk or a mug of hot cocoa on a chilly day.
For a more indulgent treat, try serving acorn squash bread with a scoop of vanilla ice cream or a dollop of whipped cream. The bread’s subtle sweetness and warm spices make it a perfect complement to rich and creamy desserts.
Overall, acorn squash bread is a wonderfully versatile baked good that can be enjoyed in a variety of ways. Whether you choose to enjoy it on its own or pair it with a delicious beverage or dessert, this bread is sure to become a new favorite in your collection of winter squash recipes.
Make-Ahead, Storing and Reheating
This Acorn Squash Bread recipe can be made ahead of time and stored for later use. The bread can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. When reheating, simply wrap the bread in foil and place it in a preheated oven at 350°F for 10-15 minutes.
To make ahead of time, simply follow the recipe instructions and allow the bread to cool completely before storing. You can then wrap the bread in plastic wrap or aluminum foil and store it in the refrigerator or freezer.
When reheating, it is important to wrap the bread in foil to prevent it from drying out. This will also help to retain the moisture and flavor of the bread.
To store the bread, make sure it is completely cool before wrapping it up. This will help to prevent condensation from forming inside the wrapping and causing the bread to become soggy.
If you prefer a warm and toasty slice of bread, simply reheat it in the oven or toaster oven for a few minutes. This will help to bring out the flavors and aromas of the bread and give it a delicious, fresh-baked taste.
Overall, this Acorn Squash Bread recipe is a great make-ahead option for busy mornings or an easy snack on the go. With its delicious flavor and texture, you won’t be able to resist making it ahead of time and enjoying it whenever the craving hits!
Tips for Perfect Results
To ensure that your Acorn Squash Bread comes out perfectly every time, follow these helpful tips and tricks:
Firstly, when roasting your acorn squash, make sure to remove the skin and seeds before cooking. This will make it easier to puree the squash and will result in a smoother texture in your bread.
Secondly, be sure to measure your ingredients accurately. Baking is a science, and even small deviations in measurements can impact the final result. Use a kitchen scale or measuring cups and spoons to ensure precision.
Thirdly, let your yeast activate properly before adding it to the dough. If your yeast is not fresh or is not given enough time to activate, your bread may not rise properly. To activate the yeast, mix it with warm water and a pinch of sugar and let it sit for 5-10 minutes until it becomes foamy.
Fourthly, use a combination of all-purpose flour and whole wheat flour for a healthier and heartier bread. The all-purpose flour will give the bread structure and the whole wheat flour will add a nutty flavor and boost the nutritional value of the bread.
Fifthly, experiment with different spices and add-ins to make the bread your own. Dried sage complements the flavor of the acorn squash well, but you could also try adding cinnamon, nutmeg, or even chopped nuts or raisins for extra texture and sweetness.
Lastly, make sure to let the bread cool completely before slicing it. This will prevent the bread from becoming too dense and will make it easier to slice without crumbling. Serve the bread warm or at room temperature with a pat of butter or a drizzle of honey for the ultimate fall treat.
FAQ
Now that you have all the information you need for making Acorn Squash Bread Recipe, it’s time to address some of the most frequently asked questions. Whether you’re a beginner or an experienced baker, these FAQs will help you troubleshoot any issues you may encounter while making this delicious bread. So, let’s dive in and clear up any doubts you may have!
Do you remove the skin from an acorn squash before cooking?
When it comes to acorn squash, there’s no need to worry about peeling its hard exterior before cooking. This is because the skin becomes much softer and more pliable once it’s cooked, making it not only easier to remove but also safe to eat. However, if you do want to remove the skin, it’s best to wait until after it’s been cooked, as it will then peel off with ease.
What tastes good with acorn squash?
Incorporating a variety of herbs and spices such as rosemary, sage, thyme, bay leaf, tarragon, cinnamon, cloves, nutmeg, and ginger can elevate the flavor of your dishes. To add a touch of sweetness, consider using maple syrup, honey, or brown sugar. For a savory twist, ingredients like sausage, bacon, poultry, pecans, walnuts, rice, pasta, and baked beans can provide a hearty and satisfying addition to your meals.
How do you soften acorn squash before cutting?
One helpful trick for slicing squash is to first microwave it for approximately three minutes, allowing it to cool down to a manageable temperature before cutting into it. This method softens the skin, making it less challenging to slice and reducing the risk of injury. Although it may add a few extra minutes to your preparation time, it is a worthwhile precaution to protect your fingers.
How do you hollow out acorn squash?
When it comes to cutting squash, it’s important to use a strong and sharp chef’s knife. Look for one of the furrows that run from the top to the bottom of the squash and start your first cut on one side of the stem. Slice down straight until you feel the knife break through the tough outer shell and into the hollow center. Keep in mind that precision and patience are key to successfully cutting a squash.
Bottom Line
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In conclusion, this acorn squash bread recipe is a must-try for anyone who loves baked goods with a twist. The combination of roasted acorn squash and dried sage gives this bread a unique flavor profile that will keep you coming back for more. Additionally, the recipe is versatile and can be adapted to include your favorite ingredients, making it a perfect addition to your dessert recipes collection.
Whether you are an experienced baker or just starting, this recipe is easy to follow and requires only a few ingredients that you probably already have in your pantry. So, why not give it a try and impress your family and friends with a delicious and healthy sweet bread that everyone will love?
Finally, don’t forget to share your results and let us know how it turned out. We would love to hear from you and see your creations. Happy baking!
Acorn Squash Bread Recipe
Early settlers discovered that adding cooked squash to bread provides a touch of flavor, moistness, and a light golden hue. You’ll have two loaves when finished. Recipe source; BH&G
- 1 large acorn squash (1 1/4 to 1.5 lb)
- 1 1/2 cups milk
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 teaspoon salt
- 5 3/4-6 1/4 cups all-purpose flour
- 1 3/4 teaspoons active dry yeast
- 1/2 teaspoon dried sage, crushed
- 1 tablespoon milk
- 1 tablespoon butter, melted
- Preheat oven to 350 [degrees] F. Wash, halve, and remove seeds from squash. Cut a 1-inch-thick slice off one of the squash halves; set aside. Place squash halves, cut sides down, in a baking dish. Bake for 50 to 55 minutes or until tender. Remove pulp from squash; discard shells. Measure 1 cup.
- Place the 1 cup of squash in a medium saucepan. Add the 1 1/2 cups milk, the sugar, 2 tablespoons butter, and salt. Heat and stir just until warm (120 [degrees] F to 130 [degrees] F). Set aside.
- In a large mixing bowl combine 2 cups of the flour, the yeast, and sage. Add the squash mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can, using a wooden spoon.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
- Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
- Gently shape each portion into a loaf, tucking edges under. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 375 [degrees] F. Use a vegetable peeler to make several thin strips from the reserved 1-inch slice of squash. Brush surface of bread with milk. Place squash strips on top of loaf. Brush squash strips with the melted butter.
- Bake about 35 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).
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