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Butternut-Yogurt Bread
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Butternut squash bread with Greek yogurt and mozzarella: a dense and delicious cold-weather treat.
Ingredients:
  • 1 butternut squash, unpeeled
  • 0.75 cup white whole wheat flour
  • 0.33333334326744 cup shredded part-skim mozzarella cheese
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon ground coriander
  • 0.25 cup fat-free Greek yogurt
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon cold-pressed olive oil
  • 2 tablespoons sunflower seeds
Instructions:
  • Preheat the oven to 350°F (175°C), then line a baking sheet with aluminum foil. Using a fork, poke holes all over the butternut squash and place it on the baking sheet.
  • Roast the squash in the preheated oven for 50 minutes until tender, then allow to cool. Lower the oven temperature to 365 degrees F (185 degrees C).
  • In a bowl, blend together flour, mozzarella cheese, baking soda, baking powder, and coriander.
  • Peel and dice the butternut squash. Reserve 1/2 cup for the recipe and refrigerate the remaining. Combine the 1/2 cup of squash in a blender with egg, Greek yogurt, applesauce, and oil. Blend until bubbly, approximately 5 minutes. Combine the blended mixture with the flour in a bowl and mix thoroughly. Transfer the thick batter into a 7 1/2-inch cast iron skillet and sprinkle with sunflower seeds.
  • Bake in the preheated oven for about 40 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before slicing.

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