butternut Archives - My Whole Food Life

Gluten Free Butternut Squash Bread. I made you some butternut squash bread! I know I have said this before, but I just love getting my co-op basket.

You never know what fruits and vegetables you are going to get. I love squash and have been using it a lot lately, so when I saw it in my basket, I wanted to try something different other than roasting it or making a soup.

So I decided to try baking some bread with it.

This gluten free butternut squash bread came out moist and delicious! This recipe is great because butternut squash is already naturally sweet so you can use much less sweetener.

I am all about cutting the sugar whenever possible. This would be yummy to make on a cold day. We just haven’t had many of those yet here in Dallas.

Baking it also makes the house smell so good. I hope you enjoy it.

Gluten Free Butternut Squash Bread

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Prep Time 10 min Cook Time 45 min

Ingredients

1 1/2 cups cooked squash pureed
1 1/2 cups flour (I used GF oat flour )
1/3 cup maple syrup
2 flax eggs
1/4 cup coconut oil
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Instructions

Preheat oven to 325.
Mix all dry ingredients in a large bowl.
Mix all wet in a smaller bowl.
Add wet to dry and place batter in a loaf pan. I used an 8 inch loaf pan .
Bake for 40 – 45 minutes or until the toothpick comes out clean. Enjoy!

by Melissa King

I made you some delicious squash soup. Fall is my favorite time of year. Growing up in Boston, I associate fall with the beautiful colors of the foliage.

That is one thing I miss terribly here in Texas. We don’t really have the seasons change here as much. In fact, today it was 90 degrees!

So, along with the fall colors, comes the fall vegetables. Squash is one of my favorites. Most people think if butternut or acorn squash, but my favorite by far is the kabocha squash. It is also known as a Japanese pumpkin.

It basically is the color of an acorn squash in the shape of a pumpkin. Kabochas are super sweet and buttery. This squash soup combines the sweet taste of the squash with the savory and woodsy tastes of the thyme and sage. Also the topping makes for a nice crunch. Not to mention, it looks pretty too!

What are some of your favorite fall veggies?

Squash Soup With Caramelized Onions

Savory and Simple Squash Soup With Caramelized Onions

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Prep Time 20 min Cook Time 1 hr, 15

Ingredients

Soup

1 kobacha squash (butternut or acorn would work great too.)
1 tsp thyme
1 tsp sage
2 tsp tumeric
1/2 tsp garlic powder
salt to taste (no pepper)
1/2 tsp lemon juice
almond milk

Topping

2 shallots sliced thin
2 T oil (I used organic coconut oil)
1/4 tsp salt

Instructions

Soup

Preheat oven to 400.
Cut kobocha in two and remove seeds.
Roast for 45-60 minutes in oven until soft on the inside (kind of like boiling a potato).
Remove from oven and remove skin from squash and place in a food processor.
Add spices and salt and begin blending. I also add milk to get the consistency just right.
There is no proper set amount for this, but I used about a cup in my soup.

Topping

Place the sliced shallots in a frying pan in a clump, add the oil and the salt.
Turn on medium-low heat covering the pan.
Every five minutes or so, remove the cover, move the onions around to keep from burning, keep them in a nice clump, and re-cover the pan.
After about 15 minutes or so, they will begin to brown.
Once they are browned, clump them on top of the soup. It will look delicious, taste even better, and wow your guests with a gourmet look. 🙂

by Melissa King