about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Roasted Butternut Squash Quick Bread.

I’m staying up late tonight, waiting for Casey to get home from the airport, and taking advantage of a quiet house and a sleeping baby.  Although it’s hard for me to focus on work and ignore the red “record” light streaming from the DVR – reminding me that Survivor is on right now.

When Casey travels, I usually don’t watch the shows we watch together – so that we can catch up together later in the week or weekend.  I find things like Sex and the City marathons, or weird prison shows that scare me and make it hard to go to sleep.  Sometimes I cheat and watch the best ones (New Girl, Mindy Project) because I know I’ll want to watch them again later. 

Why am I talking about this?  This recipe has nothing to do with television, or my ramblings.  I’ve had it in my head for over a week, and I was so happy that the end result turned out just as I had imagined.  A quick look through my recipe page shows that I have a serious thing for quick breads.  I don’t care much for yeast, rise times, and proofing – but I can bake banana bread all day. 

Roasted Butternut Squash Quick Bread by Daily Garnish

Don’t be fooled by the pepitas – this isn’t pumpkin bread.  It is pumpkin bread’s distant cousin – butternut squash bread!  Have you been to Trader Joe’s recently?  You can buy a GIANT butternut squash for $1.69 each.  I bought an alarming amount of them on Monday, and my pantry closet shelves are now buckling under the weight of our squash mountain.  Making this bread helped ease the load a bit, although we’ve still got a lot of squash to eat!

Roasted Butternut Squash Quick Bread

by Emily Malone

Prep Time: 70 minutes

Cook Time: 55 minutes

Ingredients (1 loaf)

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 cup maple syrup
  • 1.5 cups butternut squash puree (about 2 cups cubes)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup pumpkin seeds


Preheat the oven to 375 degrees.  Carefully peel, de-seed, and chop a butternut squash into cubes. I know there are other ways to cook a squash – roasting whole or boiling – but cubing and roasting allows the squash to develop some browning, which results in so much flavor. Don’t skip this step – it’s worth the extra time!

Roasted Butternut Squash Quick Bread by Daily Garnish

Cube squash and toss in a bit of olive oil. Spread evenly on a sheet pan and roast for 60 minutes, stirring occasionally.

Once squash has roasted and browned, remove from oven and allow to cool for a bit. You can also pre-cook the squash the day before you are baking, if needed. Transfer two cups of roasted squash cubes to a food processor or blender.

Roasted Butternut Squash Quick Bread by Daily Garnish

Blend until pureed and smooth. It will look like baby food! Two cups of cubes should yield about one and a half cups of puree.

Roasted Butternut Squash Quick Bread by Daily Garnish

Scoop into a small bowl, and add the rest of the wet ingredients – maple syrup, eggs, and vanilla. Whisk to combine, and set aside.  In a larger bowl, combine all the dry ingredients and spices. Then add the wet to the dry, and mix until just combined. Fold the pumpkin seeds in with a spatula.

Roasted Butternut Squash Quick Bread by Daily Garnish

Pour batter into a greased loaf pan. Sprinkle a handful of extra pepitas on top of the batter.  Bake at 350 for 55 minutes – the top should be golden and starting to crack! (Make sure you turn the oven down if you roast your squash on the same day.)

Roasted Butternut Squash Quick Bread by Daily Garnish

Allow to cool to room temperature. Slice and serve!

Roasted Butternut Squash Quick Bread by Daily Garnish

The squash provides great flavor and moisture, keeping this loaf light and fluffy.  It works well enough that no additional oil is needed!

Roasted Butternut Squash Quick Bread by Daily Garnish

The bread is dark and crispy on the outside, and deliciously soft on the inside – just as it should be.  The pepitas offer a little bit of crunch in each bite!

Roasted Butternut Squash Quick Bread by Daily Garnish

This bread is delicious on it’s own, and even better when paired with a hearty winter soup.  I have one particular soup in mind – that I’ll share with you tomorrow!

Roasted Butternut Squash Quick Bread by Daily Garnish

For the parents out there, know that it is toddler tested, and approved.

Roasted Butternut Squash Quick Bread by Daily Garnish

Roasted Butternut Squash Quick Bread by Daily Garnish

Roasted Butternut Squash Quick Bread by Daily Garnish

Roasted Butternut Squash Quick Bread by Daily Garnish

And for those with four-legged children, it also sparked quite a bit of interest from the pups.  No surprise there though.

Roasted Butternut Squash Quick Bread by Daily Garnish

As always, enjoy!

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43 Comments so far
Leave a comment

Hope     at 10:15 am

YUM! My son loves butternut squah and I know he will love this.

My son is one month younger than Cullen and I love your updates about him!


Stellina @ My Yogurt Addiction     at 11:22 am

I have never heard of squash bread before, but I LOVE squash so I bet I’d like this too! It looks real yummy, I’ll have to try it!


purelymichelle     at 11:59 am

Lori and I have been on a quick bread kick lately, need to make these! yum!


Chris     at 10:07 pm

i bought butternut squash for roasting as a side, but decided to call an audible when i saw this recipe. made it tonight–good flavor, especially nice when warmed up w the butter.

i would, however, advise against pureeing the squash in a blender. mine is top-notch, but it became a real hassle w this. i wound up switching to the food processor.


Drina     at 2:39 am

Blender’s gotta be a Vitamix or equivalent to work


HJ     at 7:01 am

I would love to try this recipe. Would I be able to substitute the one cup of all purpose flour with whole wheat pastry flour? Is it a 1:1 ratio?

Thank you,


Sara     at 6:47 pm

This is DELICIOUS!! I just made some…it got out of the oven not even 30 minutes ago and half the loaf is gone…and I only have one roommate
I used a kitchen aid blender and it worked just fine


Jessica     at 6:47 pm

Just made this tonight it was delicious! I used spelt instead of all purpose flour and added half a cup of chopped walnuts. We ate it with chili and a smear of whipped earth balance…yum!! Thanks for the great recipe.


Maggie@SoulFoodComp     at 6:16 am

Love the idea of using butternut squash as opposed to pumpkin for a change! This looks like the perfect quick bread, I might have to add some cranberries ! :)


Angela     at 8:26 am

This. Looks. Amazing. I am printing the recipe out now and am going to try it tonight!


Chasity Grome     at 8:37 am

My fiance doesn’t like butternut squash (or pumpkin, or sweet potatoes) so I’m going to turn this into a (vegan) spiced banana bread recipe! I love all your recipes and all the pictures of your kids (I miss the dogs!).


Emily Malone Reply:

Haha the dogs are here! They were on the blog last week! :)


Daily Garnish » Blog Archive » Holiday Arrivals.     at 12:19 am

[…] dinner was cooking downstairs in the kitchen.  I made my hearty lentil vegetable soup and roasted butternut squash bread for the family.  Seemed to be a hit – there is not much soup left, and the bread disappeared […]

Denise     at 5:12 am

It was wonderful recipe. I had made butternut with sausage stuffed in the bell of the squash. I also put a little asiago cheese on it. I used the leftovers including the sausage in the recipe. I also did not have any whole wheat flour so I used all white flour. Thank you for the recipe!


Daily Garnish » Blog Archive » The Vegetarian Thanksgiving Menu.     at 6:51 am

[…] Roasted Butternut Squash Quick Bread […]

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