Butternut-Yogurt Bread

Be the first to rate & review!
2 Photos

This salted bread is perfect with a bowl of soup in one of those chilly days. My husband likes to cut a wedge open and make a sandwich. It has a strong butternut taste and it is fluffy. It can also be baked in muffin pans. It is a light way to use up abundant fall butternut squash.

Submitted by I Love Spatula
Published on June 19, 2020
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Additional Time:
5 mins
Total Time:
1 hr 50 mins
Servings:
6
Yield:
6 wedges
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 1 butternut squash, unpeeled

  • ¾ cup white whole wheat flour

  • ⅓ cup shredded part-skim mozzarella cheese

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon ground coriander

  • 1 egg

  • ¼ cup fat-free Greek yogurt

  • 2 tablespoons unsweetened applesauce

  • 1 tablespoon cold-pressed olive oil

  • 2 tablespoons sunflower seeds (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.

  2. Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).

  3. Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.

  4. Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.

Cook's Note:

Don't switch the white whole wheat flour for regular whole wheat. You will end up with a heavier bread.

Editor's Note:

Nutrition data for this recipe includes the full amount of butternut squash. The actual amount consumed will vary.

Nutrition Facts (per serving)

200 Calories
6g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 200
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 7%
Cholesterol 35mg 12%
Sodium 187mg 8%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 8g 16%
Vitamin C 36mg 40%
Calcium 155mg 12%
Iron 2mg 12%
Potassium 700mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.