Rosemary Butternut Squash Bread

I DO love pumpkin, but I also love other fall foods.  So rather than let pumpkin steal the spotlight, I’m moving forward with a few squash inspired fall recipes.  First up, this savory Rosemary Butternut Squash Bread.


My favorite way to eat squash is simply baked in the oven.  But squash, like sweet potatoes and pumpkin, can be added to a variety of breads/muffins/cakes/cookies to create a unique flavor and boost in nutrition.  Neither my husband or son are big fans of squash so I’ve been attempting many kitchen creations in order to squeeze some into their diet.  They both gave this loaf a thumbs up, especially when smothered in grass-fed butter 😉


This Rosemary Butternut Squash Bread is free of gluten, grains, dairy, soy, nuts and added sugars/sweeteners.  It is also soft, just like a great slice of sandwich bread.


Rosemary Butternut Squash Bread


  • 150 g steamed butternut squash (about 1 Cup cubed)
  • 3 large eggs
  • 3 Tbsp tahini
  • 1/2 Cup cassava flour
  • 3 Tbsp ground flax seed
  • 1 tsp baking powder
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees F.
  2. Prepare squash by rinsing skin, cutting into cubes and then steaming until soft.  Place steamed squash in fridge to cool.
  3. After squash has cooled, mash in a large mixing bowl (you may also use a food processor or high powered blender).
  4. Add eggs and tahini to squash and mix well.
  5. Stir in remaining ingredients.
  6. Pour batter into a lined bread loaf pan and place in oven (middle rack).  Bake at 350 degrees for 30 minutes.


This savory loaf tastes excellent with a little grass-fed butter spread across the top or any nut butter or cream cheese.  It is also great for making mini sandwiches.


There isn’t a distinctive squash taste, so whether or not you like squash, this bread can be enjoyed.  It can be stored in your pantry in an air-tight container for a couple of days or in the fridge for up to a week.

Butternut Bread.jpg

Question for you all…what is your favorite type of squash and how do you like it cooked?


10 Comments on “Rosemary Butternut Squash Bread

  1. Hi! This recipe looks amazing!!! Question, have you tried this recipe with any other flours like an almond? Or should I stick to casava? Thank so much!


    • Thank you! I have not tried any other flours. I don’t typically use almond flour in my baking so I don’t know how well it would work as a substitute – but if you do let me know! 🙂


  2. Hi! I am from Spain and we dont use cups as measure to weigh ingredients. Can anyone tell me how many grams is one cup please? I am very interesting to try this recipe, its looks delicious
    Thank youuuu


    • Hi! The squash is in grams. As for the other ingredients, you can try finding their conversions online. I don’t measure in grams but will try to incorporate more of that into my recipes 🙂


  3. Hi there! I’ve made something like this before but I used buckwheat flour. I’d like to try this, but I only have butternut squash purée from a can. How much should I use in place of cubed butternut squash? Also, I don’t use tahini, but I have other nut and seed butters like almond and sunflower seed. Would either of those work instead? Thanks in advance and your bread looks fantastic! I can’t believe it’s not orange from the butternut squash 🙂

    Liked by 1 person

    • Hi! I would measure the squash out in grams (150 g). I believe that will be about 1/3 cup pureed. Any other nut butter should work fine, it will just slightly change the taste. I would try sunflower seed butter first. Also, if your nut/seed butter is salted the omit salt from the recipe 🙂 I hope this helps! Let me know how it goes.


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