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.
- Serves: 6 persons
- 1butternut squash, unpeeled
- ¾cup white whole wheat flour
- ⅓cup shredded part-skim mozzarella cheese
- ½teaspoon baking soda
- ¼teaspoon baking powder
- ¼teaspoon ground coriander
- ¼cup fat-free Greek yogurt
- 2tablespoons unsweetened applesauce
- 1tablespoon cold-pressed olive oil
- 2tablespoons sunflower seeds
Step 1Preheat 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.
Step 2Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
Step 3Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
Step 4Peel 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.
Step 5Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.