Butternut Squash Bread Recipe, Whats Cooking America (2024)

FAQs

Butternut Squash Bread Recipe, Whats Cooking America? ›

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts. Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

The One Way To Tell Butternut Squash Is Ripe

Light to dark green spots on the skin tells you it's definitely not ready to be eaten. If the skin is very pale—more creamy white than tan—it's not ripe. Look for a rich tan, darker amber, or orange color. It should also be matte, not glossy.

Test the shell: The outside shell of your squash should be hard and firm. If you feel any soft spots, it's past its ripe days. Make sure it's heavy: A ripe squash should feel heavy for its size. If it's feeling lighter than expected, it either isn't ripe yet or is too old at that point.

Sweet, moist and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch. Because it's so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible (once cooked), but it's more commonly peeled away.

1. Keep it At Room Temperature. If you don't need to use your butternut squash right away, you'll want store it raw and whole (don't peel it!) in a cool, dark place; on the counter works, too. It can last for one to three months this way, so don't worry about it going bad if you decide to stock up way ahead of time.

Your large butternut squash halves should be perfectly baked after about 90 minutes in an oven preheated to 350 degrees F. If you're using a small or medium squash, adjust the bake time.

That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

Why is my butternut squash mushy? ›

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

Butternut squash offers nutritional values like vitamin A, potassium, and fiber. Health benefits of this winter squash include managing high blood pressure, preventing asthma, and promoting healthy skin and hair. Contrary to the name, winter squash is grown in the summer and harvested in the fall.

Butternut squash has a smooth, cylindrical shape that tapers to a point at one end, while acorn squash has a more rounded, ribbed shape that resembles an acorn. Flavor: Butternut squash has a sweet, nutty flavor that is similar to sweet potatoes, while acorn squash has a slightly sweeter, more earthy flavor.

Buying and storing: Look for a squash with dull coloring that's firm and heavy for its size, and free from soft spots. Store it in a cool, dry place for up to one month. Flavor: Kabocha squash is remarkably sweet with a nice nutty flavor, and texture that's similar to a blend of sweet potato and pumpkin.

It's no wonder butternut squash is a cold-weather staple. Its smooth, tough, cream-colored skin protects the bright orange flesh beneath its peel. Butternut squashes are usually pear-shaped and vary in size.

Like other winter squashes, the butternut variety has a waxy, inedible skin that is a light tan color. The inside of the squash is bright orange, with smooth flesh, and many seeds and pulp in the center.