Butternut Squash Apple Bread Recipes

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APPLE AND BUTTERNUT SQUASH BREAD



Apple and Butternut Squash Bread image

Yields: About 1 cup

Yield 1 (8x4-inch) loaf

Number Of Ingredients 28

2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons apple pie spice
½ teaspoon kosher salt
1½ cups grated peeled butternut squash
1 cup heavy whipping cream
2 large eggs
¾ cup firmly packed light brown sugar
½ cup vegetable oil
¼ cup granulated sugar
1 cup chopped peeled Gala apples
Crumble Topping (recipe follows)
½ cup all-purpose flour
¼ cup old-fashioned oats
¼ cup sugar
¼ teaspoon kosher salt
⅛ teaspoon baking powder
⅛ teaspoon apple pie spice
3 tablespoons cold unsalted butter, cubed
4 pounds butternut squash
¼ cup canola oil
1 teaspoon kosher salt
⅔ cup firmly packed dark brown sugar
2 teaspoons pumpkin pie spice
1 tablespoon fresh lime juice
1 cup apple cider
¼ cup bourbon (optional)

Steps:

  • Preheat oven to 350°. Line an 8x4-inch loaf pan with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, apple pie spice, and salt. In a medium bowl, stir together squash, cream, eggs, brown sugar, oil, and granulated sugar. Add squash mixture to flour mixture, stirring to combine. Fold in apples. Transfer batter to prepared pan. Top with Crumble Topping.
  • Bake until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Wrap tightly in plastic wrap, and refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.
  • In a large bowl, whisk together flour, oats, sugar, salt, baking powder, and apple pie spice. Using a pastry blender, cut in cold butter until mixture is crumbly. To create larger crumbs, squeeze mixture together by handfuls. Chill until ready to use, or up to 2 days.
  • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  • Cut squash in half, and remove seeds and pulp. Place squash, cut side down, on prepared pan. Brush with oil, and sprinkle salt on both sides.
  • Roast until tender, about 45 minutes. Let cool on a wire rack.
  • Scoop roasted squash flesh from skin; discard skin. Place flesh in the work bowl of a food processor with brown sugar, pumpkin pie spice, and lime juice; purée until smooth.
  • Transfer to a large saucepan, and stir in cider. Bring mixture to a simmer over medium heat, stirring frequently. Cook until thickened, about 10 minutes. Remove from heat; stir in bourbon, if using.

BUTTERNUT SQUASH & APPLE BREAD



Butternut Squash & Apple Bread image

This recipe was in the Pittsburgh PostGazette on November 8, 2009. I haven't tried it yet but it sounds like a great Autumn recipe. Can be made as muffins or loaf and spread with cream cheese or preserves.

Provided by HisPixie

Categories     Healthy

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup walnuts, chopped
1/3 cup dried cranberries
16 ounces butternut squash, thawed (1 package frozen)
2 eggs, lightly beaten
1/2 cup applesauce
1/3 cup apple juice (may use skim milk)

Steps:

  • Heat oven to 350 degrees. Lightly grease a 9x5x3 loaf pan.
  • Combine the flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
  • Combine the thawed squash, eggs, applesauce and apple juice (or milk) in another large bowl.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold in until just combined.
  • Pour into the prepared pan and bake in the center of the oven for 1-1/4 hours until baked through (a toothpick inserted into the center comes out clean). If baked as muffins, cooking time will be approximately 30 minutes.

Nutrition Facts : Calories 285.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 52.9, Sodium 199.6, Carbohydrate 57.6, Fiber 2.7, Sugar 29.3, Protein 5.4

BUTTERNUT SQUASH APPLE BREAD



Butternut Squash Apple Bread image

Provided by 24 Carrot Life

Categories     Quick Bread

Time 1h45m

Yield Serves 10.

Number Of Ingredients 16

cooking spray and white sugar to coat the inside of the bread pan
3/4 cup butternut squash puree
1/3 cup almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 large egg, whisked
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped apple
1 cup white whole wheat pastry flour
1/2 cup oat flour
1/2 cup chopped pecans

Steps:

  • To make butternut squash puree, preheat oven to 400, peel squash and discard seeds. Chop into even and relatively small pieces and bake for 30 minutes, or until cooked throughout.
  • Reduce oven temperature to 350 degrees F and grease and sugar a bread pan.
  • In a large bowl, stir together butternut squash puree, almond milk, melted coconut oil and vanilla extract. Add in the egg and brown sugar and mix. Add in the salt, spices, baking soda and baking powder. Peel and finely chop the apple and add to the mixture.
  • Add the white whole wheat flour, oat flour, and pecans into the wet mixture and mix until just combined (don't overmix). Pour into the prepared pan.
  • Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.

BUTTERNUT SQUASH APPLE BAKE



Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

SQUASH AND APPLE BAKE



Squash and Apple Bake image

This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.

Provided by Paula

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

½ cup packed light brown sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
  • Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g

APPLE, BUTTERNUT AND SAUSAGE DRESSING



Apple, Butternut and Sausage Dressing image

I'd heard about using squash in dressing, so I combined four things I love into one dish: apples, butternut squash, bacon and maple sausage! Now, it's one of the most requested dishes during the holidays. -Brenda Crouch, Ansley, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 2 pans (10 servings each).

Number Of Ingredients 24

1 medium butternut squash (about 3 pounds), peeled and cubed
3 medium tart apples, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
6 thick-sliced bacon strips, chopped
1 pound maple pork sausage
4 celery ribs, chopped
2 medium onions, chopped
2 medium carrots, shredded
6 cups seasoned stuffing cubes, divided
2 cups crushed multigrain Club Crackers (2-1/2x1 inch) (about 40 crackers)
1 can (12 ounces) evaporated milk
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
6 large eggs, lightly beaten
1 cup cooked long grain rice
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup butter, cubed

Steps:

  • Preheat oven to 425°. Place squash and apples on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, about 25 minutes. Reduce oven setting to 375°., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add sausage, celery, onions and carrots to pan; cook over medium-high heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain., Transfer to a large bowl. Add 5 cups stuffing cubes, crackers, evaporated milk, soup, eggs, rice, sour cream, seasonings and reserved squash mixture and bacon; toss. Transfer to 2 greased 13x9-in. baking dishes. Lightly crush remaining 1 cup stuffing cubes. Sprinkle over tops; dot with butter. , Bake, covered, for 30 minutes. Uncover and bake until bubbly and lightly browned, 15-20 minutes longer.

Nutrition Facts : Calories 401 calories, Fat 26g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

BUTTERNUT SQUASH, APPLE, ONION AU GRATIN



Butternut Squash, Apple, Onion Au Gratin image

Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.

Provided by LJFQ27

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 10

Number Of Ingredients 10

Cooking spray
¼ cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
½ sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled

Steps:

  • Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
  • Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
  • In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
  • Bake in preheated oven for 40 minutes.
  • Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 25.4 g, Cholesterol 17.5 mg, Fat 6 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 3.3 g, Sodium 386.8 mg, Sugar 8.8 g

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Top Asked Questions

How to bake butternut squash bread?
Homemade bread with butternut squash is a unique twist on its more popular pumpkin counterpart but is a favorite fall recipe that is quick to make. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease an 9 x 5 inch loaf pan with butter and dust with flour.
How to bake squash and Apple squash?
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
How to make Butternut squash pumpkin pie?
In a medium bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt and whisk until combined. In a large bowl, mix together the butternut squash, vegetable oil, applesauce, eggs and vanilla extract until combined. Add the flour mixture and mix until just combined.
How much sugar do you put in a butternut squash cake?
Ingredients 1 ½ cup packed light brown sugar 2 ¼ cup butter, melted 3 1 tablespoon all-purpose flour 4 1 teaspoon salt 5 ½ teaspoon ground mace 6 2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices 7 2 large apples - cored, and cut into 1/2 inch slices More ...

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