Butternut Squash Bread, the update — 15 Comments

  1. I’m with you. I think butternut squash is far superior to pumpkin. It’s definitely our choice whenever we make “pumpkin pie”. I love butternut squash for soup and in ravioli as well.

    Your bread looks and sounds wonderful.

    Well done on the insulation!!

  2. Wow! That sure looks good. But, as I’m sure you know by now, instead of baking that squash for 1 1/2 to 2 1/2 hours, you could pressure cook it for 6-7 minutes, with the skin on, and achieve the same result.

  3. Elizabeth, it started out as a practical move – pumpkin taking up too much room in the garden. Now we just like the squash better. Hmmmm ravoli – haven’t made that in awhile.

    brassfrog, good idea – but that wouldn’t heat up my kitchen LOL

    Amy, we like it better – and it’s what I have LOL

    Ina, we eat a lot of winter squash in all forms this time of year.

  4. I tuned in because of the title. I have read that most “pumpkin” pies use squash, although usually an uncommon (in North America) squash. I find that pumpkin flesh is dry while most winter squashes are juicy.

    • kitblue, some pumpkins are wonderful, but usually not the pumpkins one finds in the US. Butternut squash is, for me, better and more reliable. Plus it tastes the same once you add the spices 😉

      • I did not say it wasn’t…. Read more carefully. I was discussing 2 kinds of squash: butternut squash (as opposed to a butternut, which is a nut) and pumpkin.

    • You could add 1/4 tsp of powdered ginger or just leave it out. The crystallized ginger just adds a bit of fun. I don’t always use it myself. 🙂

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