A yeast bread made with pureed butternut squash, this Butternut Squash Bread is a great way to get some extra veggies it. It is soft and delicious and irresistible!
It’s always a great day for a loaf of homemade bread! You can never go wrong with a loaf of White Bread, Brioche, Potato Bread, or Artisan Bread.
I have a thing for butternut squash. I don’t know what it is about it, but if a recipe calls for it, I’ll be making it.
So it’s no surprise that when I saw this recipe years ago, I knew I needed to make it.
This is a little bit deceiving, though – as the butternut squash flavor is not really prominent. But what it does is brings such great texture to this bread. It is tender with a soft crumb. If you like a soft bread, this one is definitely for you. The squash gives it a beautiful light orange color and a hint of sweetness, but it is definitely not a dessert-type sweet. Every time I make this, I ask myself why I don’t make it more often!
Ingredients
- Butternut Squash: You should just need one medium sized butternut squash. The squash in the picture made enough for the recipe, with just a very small amount of squash leftover. If you are using a smaller squash, you may want to roast 2.
- Olive Oil: This is just to brush on the butternut squash to roast it. You could also use vegetable oil or melted butter.
- Yeast: The recipe calls for active dry yeast, but instant should work, as well.
- Sugar: This bread is just slightly sweet, but I still wouldn’t call it a sweet bread. In fact, I love to eat it for breakfast as toast with my eggs!
- Milk: I just use 2% because that’s what I keep on hand, but 1% or whole should work just fine.
- Eggs & Butter: The eggs and butter in this recipe give this bread an almost brioche or challah feel. It’s a richer bread than most white breads. I use large eggs and unsalted butter.
- Salt: Always for flavor! I prefer sea salt, but table salt will also work.
- Flour: I just use all-purpose flour, but bread flour would definitely work here.
How to Roast Butternut Squash
1 – Start by cutting the squash in half lengthwise. I like to cut off the stem end first so that it is a bit easier to cut through. Having a sharp knife will really help here. Use a spoon to scoop out the seeds.
2 – Place the squash halves on a baking sheet, cut side up. Brush the flesh with the olive oil.
3 – Roast the squash in the oven at 375ºF until the flesh is tender. I like to check it by pressing a knife in – if it slides in easily, the squash is done.
4 – Remove from the oven and let it cool slightly. Remove the flesh to a bowl (I usually just use a large spoon and scoop it out) and then mash it until smooth.
How to Make Butternut Squash Bread
1 – Combine the yeast, water, and a bit of the sugar. I like to use my stand mixer, but a big bowl will work if you want to make it by hand.
2 – Once the yeast has started to foam, add the butternut squash, the rest of the sugar, the milk, eggs, butter and salt.
3 – Add about half of the flour.
4 – Mix it all together, adding more flour until the dough comes together and starts to pull away from the sides of the bowl. Switch to the kneading hook (or pour out on a counter to knead by hand) and knead until it is smooth and supple.
5 – Put the dough in a large bowl that is lightly greased.
6 – Let the dough rise until it has about doubled.
7 – Punch down the dough and pour onto a floured surface.
8 – Divide the dough into 3 equal portions.
9 – Shape into loaves, and place in 3 greased loaf pans.
10 – Let it rise again until doubled, then bake until golden brown and cooked through.
Tips and Tricks
I have tried this in a 9×5-inch loaf pan, and a slightly smaller 8 1/2 by 4 1/2 inch loaf pan. Both worked just fine. One was a little taller than the other, but both made beautiful loaves.
The butternut squash can be roasted ahead of time and saved for when you are ready to make the bread.
I have not tried making this into rolls, but I’m guessing they would be amazing!
Storage and Freezing
Since this makes 3 loaves of bread, I usually end up freezing a loaf for later.
Storing
Store the bread in a bag, (I like to buy these bread bags), or in an airtight container. While storing the bread in the refrigerator can extend its life, it will also suck some of the moisture from the bread so I like to store it at room temperature.
Stored at room temperature, it can last up to 7 days, but is best in the first 3-4 days.
Freezing
Once the bread has cooled completely, wrap it in foil, then place in a freezer safe ziplock bag. You can freeze the bread for up to 3 months.
To thaw, remove from the freezer and let it sit at room temperature, still wrapped, until thawed.
More Butternut Squash Recipes
Butternut Squash Soup
Skillet Butternut Squash Lasagna
Butternut Squash Chili with Beef
Stuffed Butternut Squash
Creamy Butternut Squash Pasta
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Butternut Squash Bread
Ingredients
- 1 medium butternut squash
- 2 teaspoons olive oil
- 4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
- 1/2 cup warm water
- 1/3 cup sugar
- 1 cup warm milk
- 2 eggs lightly beaten
- 1/3 cup butter melted and slightly cooled
- 1 teaspoon salt
- 7 to 7 1/2 cups all-purpose flour
Instructions
- Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.
- Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.
- Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.
- Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl. If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.
- Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.
- Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.
- Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.
Cat says
Made this today as I had some left over roasted butternut. I used strong bread flour and had to use a little less than recommended, about 6 and a half cups. It quickly came together and rose very well. The recipe is very similar to that of a Challah bread so I decided to split it into strands and braid it. I topped with pepita seeds, to stay in the pumpkin theme, and it was a beautiful loaf. The butternut is hardly noticeable in taste, it adds a sweetness and moisture to the loaf though. I will be doing it again. Thanks for your recipe.
SamJo says
I love this bread too. It’s a soft moist bread; I just hope it holds up well in the freezer. Thanks for the suggestion of braiding the dough! I’ll definitely try this when my second batch is done.
Denise Barringer says
This was so delicious! I needed a way to use up yellow squash, and this was perfect after reducing the sugar. My son (who’s not a fan of squad AT ALL!) has declared this is now his favorite bread. Thank you for an excellent recipe that worked flawlessly!! Soft, tasty bread!!
Deborah says
I love to hear that! <3
Jessica says
It seems as though the flour to butternut squash ratio is too low. I haven’t made it yet so I don’t have too many comments but I wish there was more butternut squash in there. Do you think it would be possible to change the proportions and still end up with a good bread? Thanks
Deborah says
@Jessica, I’m not sure how it would turn out if you changed the proportions. I’ve only made it as stated in the recipe, so that’s all I know. If you try a change, let me know how it goes!
Samantha says
I wanted to make this bread for my son – to sneak in some veggies into his diet since he loves bread. It is delicious! You cannot even taste the squash. I also added a little honey for some added sweetness 🙂
Deborah says
@Samantha, this bread is one of my favorites – and an easy way to sneak in those veggies!!
Andrea says
I bookmarked this recipe as soon as I saw it on FG! I made it today and it did not disappoint 🙂 I halved the recipe and made one regular sized loaf and one mini loave. Mini loaves are so friggin cute! Anyways I will DEFinately be saving this recipe and making it again!…. and again and again 🙂 It was also mother and boyfriend approved, which trust me, that’s saying something! Thanks for the recipe!
Deborah says
@Andrea, I’m so glad you (and your mom and boyfriend!) loved it! It’s one of my favorites.
Kristy says
This looks incredible! I’ve never seen butternut squash bread before. What a great idea! The color is so pretty too. 🙂
Joanne says
I made pumpkin yeast rolls last year that were amazing! Definitely need to try those flavors in bread form!
Baking Serendipity says
I want this in my face…pretty much right now. I’ve never made a bread with squash before, but it sounds ah-mazing!
Miriam @ Overtime Cook says
This looks delicious! I love butternut squash, and always find it a shame that it takes such a backseat to pumpkin. I am bookmarking this recipe- looks delicious!
claudia says
I’ve never made bread with squash. I have some butternut squash – the last of my garden waiting to be used and was looking for something different – this may be it. It looks luscious and I agree – these would be fun rolls!
JodieMo says
This looks so yummy! I love that this is a yeast bread. I bet these would be perfect for the Thanksgiving table!
Holly says
Your photos are gorgeous as always Deborah! And this bread sounds amazing!!
Bev Weidner says
I’ll take 464 loaves, please.
Monet says
You know how to make me smile. Thank you for sharing another delicious and tempting treat with me. It was a nice way to begin my morning…now if only I could bake all day and not go to work. Many blessings and hopes for a beautiful week!
Maria says
Love this bread! I wish I had a slice right now!
Aimee @ Simple Bites says
Beautiful bread! It looks like it boasts a tender crumb.
Yesterday I posted Pumpkin Challah! Another perfect Thanksgiving bread.