13 November 2012

Butternut Squash, part deux

I just realized I implied some kind of series of butternut squash recipes a while ago, but I got so wrapped up in memories of Brazil that I have not delivered. I still have a hell of a lot of squash, though.  So I thought, if everyone from Missouri to Ohio can put zucchini in their quick bread, surely butternut squash could serve a similar purpose.  See what you think:

Marbled Butternut Squash Bread
Yields 1 loaf
1 1/2 cups (about 370 grams) butternut squash puree**
1/4 cup (60 ml) vegetable oil
1 cup (200 grams) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 5-inch loaf pan.
In a large mixing bowl, stir together the butternut squash puree, oil, and sugar, mixing until uniform. Beat in the eggs one at a time, mixing well between additions. Beat in the vanilla extract. Gradually mix in the flours, baking soda, baking powder, spices, and salt.
In a medium bowl, mix together the cocoa powder with 3 tablespoons hot water until it forms a paste. Add 1/3 of the butternut squash batter and stir until incorporated. Set aside.
In order to achieve a marbled effect, mentally divide the loaf pan into 6 different sections. Pour the orange batter into 3 of the sections and the chocolate batter into the other 3 so that it alternates between the colors. Using a spoon, swirl the batter back and forth, taking care to not over-mix the batter. Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 10 minutes before transferring to a cooling rack to cool completely.
**To make butternut squash puree, roast a butternut squash in a 400 degree F (205 degrees C) oven for 25 minutes, or until fork tender. Peel the squash and place into a food processor (or blender) and process until smooth. Drain out any excess moisture.