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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.


Recipe Summary test

15 mins
1 hr 30 mins
5 mins
1 hr 50 mins
6 wedges


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

  • Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.

  • 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.

  • 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

200 calories; protein 7.8g; carbohydrates 32.7g; fat 6.1g; cholesterol 35mg; sodium 187.2mg. Full Nutrition