So its that time of year again, where I get 1 squash a week in my produce box. I was three weeks backed up- I just couldn’t think of anything to make that would actually use them all up. I mean, they were HUGE butternuts. I finally took the plunge and added them to my list of things that are never to grace my doorstep again. Luckily I did this sat the same time that I took beets off the ‘no’ list (thanks to a simple discovery of roasted beets + corn +red onion + basic vinaigrette salad). Last night, I finally found a creative, and adventurous way to use up my last squash in queue : Butternut squash bread

It was such a success! I didn’t cook it quite as long as it needed, so it is a little on the moist side. But so good! My only complaint is that I should have put some tasty bits inside the batter- I was thinking sun dried tomatoes and Parmesan. When making the batter I thought this would be a sweet bread, but out of the oven, it really is more like a potato bread- perfect for small veggie or tea sandwiches.

The recipe calls only for 1 cup of squash, and 3 1/2 cups of flour, I think I wound up using closer to 4 cups, the dough was sticky, for sure. I also didnt have a packet of yeast, only a big bottle, so I used about 1 rounded teaspoon of yeast. Also- I didn’t use butter, I used the famous grape seed oil.

Finally, here is a really cheesy picture c/o google image search for how the braid looks- It certainly makes it seem like a complicated and fancy recipe- but this was the easiest most successful bread I’ve made yet!