Roasted Butternut Squash Bread Recipe
October 31st, 2008 by chuck
I absolutely love freshly roasted butternut squash. I always get the little ones because of the sweetness and the wonderful pumpkin color inside. The larger butternut squashes have a yellowish color that I don’t think is as appealing. Take the butternut squash and slice it down the middle and remove the seeds with a spoon. Than drizzle a little olive oil and some salt and freshly ground pepper. I like to put on some crushed fennel seeds on top too. The fennel has that tasty liquorice flavor, similar to anise seeds but not as strong. The aroma is delightful and can fill your home. Bake them in a 350 degree oven for about one hour. You will get this sweet, decadent vegetable that can make anyones mouth start to water.
I had leftover butternut squash and decided to make this beautiful butternut squash bread. It’s filled with stoneground whole wheat a little dark rye and bread flour. I also add in some soaked steel cut oats and more crushed fennel seeds to add to the flavor. It is delicious and nutritious at the same time. Perfect for the fall season. I hope you will give it a try.
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That bread is beautiful and must have a wonderful flavor! Gorgeous!
Cheers,
Rosa
Hi there, thanks for the tips of how to make a nice buttersquash bread.
Yummy! I love Butternut Squash! In bread, sounds great!
Chuck- do you just make up all of your bread recipes yourself? I can’t imagine putting ingredients all together for a yeast bread and making it work!
I love butternut squash. I’ve never noticed a color difference between the small and the large, but I agree that a deeper orange is much more appealing.
Hi Lori,
yes … about 95 percent of the recipes on the blog are my own creations. The other 5 percent are recipes that I have changed in some way to make it my own. I do sorta have a few formulas that I follow. As an example, if you look at my roasted butternut bread and my roasted potato bread they are both similar. I may just change the quantity of whole wheat or add in rye flour or use a different whole grain to the recipe to make it different in taste and texture.
Really all breads are similar. All sweet dough recipes pretty much have the same ingredients like flour, sugar, butter, eggs. Quantities of ingredients may change or shape and fillers, but, they are pretty much the same.
This is where I have the most fun. I enjoy looking for ingredients that would go together and make a good bread. I think it’s my years of cooking in restaurants that helps me.
I may also here of a technique that someone is using and incorporate that in a recipe of mine.
I have also made some real disasters too, that no one sees. I tell my sister we should have a blooper section to show some of our mistakes in photos and breads lol.
I’m surprised you haven’t found a difference between the large butternut squash and the small ones. hmmm.
I have found the larger ones to be lighter in color. Wonder if anyone else has found that.
Good to hear from you lori and take care!
chuck
This bread looks fantastic. Butternut squash bread: great fall bread!
Hi Lori,
Your roasted butternut squash looks wonderful! Do you place it cut-side down or cut-side up when you roast it? And when you serve it, do you put it on the table like you showed it here in your photo, or do you spoon it out and serve it in a bowl or casserole dish?
My husband I love acorn squash served just cut down the middle and roasted, and I serve each half on a plate as it is rather than spooning it out first. Then, my husband can add as much butter and brown sugar as he wants, while I enjoy mine with just a small amount of brown sugar or a dusting of cinnamon and sugar. We’ve done this for years, and that’s pretty much the only way we eat squash. But now that I’ve seen your idea here, I want to give it a try.
Blessings,
Karen
I would love to try this recipe, but have been unable to find the steel cut oats. Is there a substitution that I can use?