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