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Butternut-Yogurt Bread

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"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."
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1 h 50 m servings 200
Original recipe yields 6 servings (6 wedges)


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  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.


  • Cook's Note:
  • Don't switch the white whole wheat flour for regular whole wheat. You will end up with a heavier bread.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of butternut squash. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 200 calories; 6.1 32.7 7.8 35 187 Full nutrition

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