Description
A moist and aromatic savory quick bread made with roasted butternut squash, fresh herbs, and optional cheese. Perfect as a side dish for soups or holiday meals.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour (or sub all-purpose)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
Fresh Herbs:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
Wet Ingredients:
- 1 cup roasted butternut squash purée (mashed smooth)
- ½ cup milk (or buttermilk)
- ⅓ cup olive oil (or melted butter)
- 2 large eggs
- ½ cup grated Parmesan or sharp cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, pepper, and garlic powder. Stir in fresh herbs.
- In a large bowl, whisk together butternut squash purée, milk, olive oil, and eggs until smooth.
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
- Stir in cheese, if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Roast squash ahead of time: cut in half, bake at 400°F until tender, then scoop and mash.
- Herbs can be swapped—sage, chives, or dill are also great.
- Freezer-friendly: Wrap cooled loaf tightly and freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
