Pumpkin. It’s the star of the fall season. From coffee to cereal and everything in between, if you look around, you’ll see something with “PUMPKIN” on the label. But I am here to advocate for another star for the season, something whose flavor is far superior to pumpkin and who often plays a key role in the canned pumpkin many people use for their pies and other desserts. I’m talking about the butternut squash. With it’s elongated shape and natural sweetness, this squash is the one you should be dedicating your fall treats to! Really, hear me out!
The first reason I’m Team Butternut is the fact that it’s SO much easier to cut, breakdown and cook it vs. a pumpkin, including clean up! A simple cut down the middle and a scoop of the tiny bit of seeds and pulp and boom, you’re done! Also, let’s talk about flavor. There’s nothing wrong with pumpkin, but butternut has a natural sweetness that brings out the best in flavors like sage and browned butter and amp up the sweetness naturally in desserts, like this one I’m bringing you all today! Now, both pumpkin and butternut squash have TONS of health benefits and if you’re team Pumpkin, you can use it to make this recipe, you may just need to increase the sugar to account for the loss of sweetness. Since we’re focused on butternut squash here, I am going to focus on those health benefits today!
This bread starts with a whole butternut squash that is cut in half and roasted until it is soft enough to become a mash. I documented this entire process and posted on Instagram with the recipe to get your started! Once you’re here, I used the recipe for my winter spice mix which is a more complex version of pumpkin spice to give you a real fall feeling. At the same time you’re toasting spices for this delicious loaf, you can be browning butter. The key to browning butter is to heat the butter until the hissing and popping sound of the water evaporating stops, being sure to swirl the pot to make sure there are no burns to your mix. Once that’s done, you’ve built the backbone of flavor that’s ready to be devoured. The key to this bread, however, is to just incorporate the flour, making sure not to over mix so that you don’t get a tough bread. At this point, you can keep it plain or add nuts or chocolate chips (or both!) to customize it for yourself! This bread is truly fall in a bite and is so good, it’s hard to put it down! Just because it’s delicious doesn’t mean it’s not good for you though!
Butternut squash is like a Health Ninja when it comes to benefits you get from eating it. Apart from the natural sweetness I’ve mentioned twice already (when you are keto, you will appreciate naturally sweet, healthy foods), it’s got a lot going on:
Aids in Weightloss: Did you know there are only 100 calories per serving of this beauty? It’s also full of fiber which keeps you fuller longer, so bring it on!
Keeps your stamina strong: This fruit is full of Vitamin C and the carbs it has are slow burning, so they keep you going with steady energy.
Antioxidant rich: Butternut squash is full of Vitamin A and antioxidants such as caretenoids, cryptoxanthin and lutein which fight free radicals and are said to reduce the risk of cancer.
Relief from PMS sypmtoms: I know this is ladies specific, but really. This has lots of maganese and is said to alleviate symptoms as well as Midol…I’ll let ya’ll know about that!
The bonus to this recipe is that you can easily turn these into biscotti by slicing them thin, about 1/2” in thickness and laying on a parchment lined baking sheet. Bake for 1 hour and 15 minutes at 275 or until they are dried out and firm. They will continue to crisp as they cool and become perfect for coffee dunking!!
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