Butternut-Yogurt Bread

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.

Ingredients

• 1 butternut squash, unpeeled
• 0.75 cup white whole wheat flour
• 0.3333333333333333 cup shredded part-skim mozzarella cheese
• 0.5 teaspoon baking soda
• 0.25 teaspoon baking powder
• 0.25 teaspoon ground coriander
• 1 egg
• 0.25 cup fat-free Greek yogurt
• 2 tablespoons unsweetened applesauce
• 1 tablespoon cold-pressed olive oil
• 2 tablespoons sunflower seeds

Steps

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.