Any neutral oil will work, but again I recommend staying away from vegetable and canola oils. Place the 1 cup of puree in a mixing bowl, add 3 large eggs and mix thoroughly. You won’t be sorry if you do! Mix the Ingredients I measured out 1 cup of puree and put the rest in the fridge for the next butternut squash recipe I decide to make. Most likely the squash will yield more puree than you need for this recipe. I don’t, so I went ahead and blended it with my immersion blender (aff. Otherwise, the flesh will be stringy and will give you an interesting texture that you may or may not like. To get the puree consistency needed to bake with it, either use an immersion blender or a regular blender to puree the squash. Once cooled, I scooped out the flesh and composted the skin (or you can toss it if you don’t have a way to compost it). I let it cool for 20-30 minutes so I could handle it to scoop out the flesh. My fork slid in nicely in several places so I knew it was done. If the fork slides in easily your squash is ready to come out. Test the squash with a fork to see if it’s done. My squash took 50 minutes before it was done. Bake the Butternut Squashīake in the oven until soft. Sprinkle the squash with a little salt and place them face down on a parchment paper lined baking sheet. Just avoid vegetable or canola oils as they are quite inflammatory. Once the seeds were scooped out, I took the squash and sprayed it with some good quality olive oil, but avocado oil or another good quality oil would work too. You can save them even if you’re not sure, but if cross pollination happened you can end up with a squash that is completely different than what you were hoping for and it may not taste very good. If you are using a squash that you are pretty confident was not cross pollinated with another type of squash, you can save these seeds to plant in next year’s garden. Once sliced, I removed all the seeds and the stringy part around them. Prepare the butternut squashįirst I took the butternut squash (acorn squash, pumpkin, or whatever other winter squash would have worked as well) and sliced it in half. This adds time to the dish, but using fresh squash is worth the extra time. There is some preparation involved in making butternut squash bread with sourdough discard from scratch. The temptation was real… How to make butternut squash bread with sourdough discard I made everyone wait until after dinner to give it a try. The hardest part of this whole process was waiting to try it. ![]() And honestly, when you’re baking for your family who cares what it looks like as long as it tastes good! Your bread may not rise as much and stay a little flatter than mine did, but it’ll still taste good. The only thing you’ll be missing out on is the wild yeast that makes the starter a real starter. Sourdough starters are made from equal parts water and flour, those are the only two ingredients, so replacing this with flour and water works great. If you don’t have a sourdough starter and aren’t interested in starting one you can easily use equal parts water and flour as a replacement. What if you don’t have a sourdough starter? Tonight that something is a dessert bread. I’m not perfect, and sometimes I end up throwing out the discard, but I hate wasting so I try hard to make it into something.Īnd there’s a huge list of somethings you can use it for! I’ll be posting more sourdough discard recipes soon. Creativity is a must when it comes to using it. If you’ve ever had a sourdough starter you’ll know that you’re always dealing with discard. The second thing I noticed while looking around is that I had sourdough discard that needed to be used up. Pie pumpkins and acorn squash come to mind as being particularly amazing baked into bread. If you don’t have butternut squash, using another winter squash will work just as well. Don’t take that as complaining, I was more than happy to turn this delicious squash into a dessert to curb my craving! As long as I bring something else I’d be able to leave intact.) I’d rather be able to eat dinner without the angry looks of everyone because I didn’t bring the pie! (Just kidding, sort of. The pie pumpkins are reserved for the traditional Thanksgiving pumpkin pie, so those were off limits. What caught my eye was some pie pumpkins and a butternut squash. My favorite way to cook anything is to look at what I already have on hand. ![]() ![]() Plus, it wouldn’t be cooking from scratch if you’re buying it from the store and cooking from scratch is what I’m all about. Grocery stores are not my favorite places, so I try to avoid them as much as I can. That doesn’t necessarily mean you have to run off to the store to buy a sweet treat or dessert. Sometimes you just need something sweet for a little pick-me-up and today was one of those days for me. Butternut squash bread with sourdough discard is a sweet treat that is perfect for a sweet treat or a family dessert.
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