Oatmeal Bread and Butternut Squash Butter!
…butternut squash BUTTER?
It's a spread! You've heard of apple butter right? Well this is my take on butternut squash butter, and an altered Quick Oatmeal Bread Recipe made with my friend Mary Rose.
Since both of us have rather busy schedules, we don't get to spend as much time together as we'd like, but it's always a great idea to take a bread and butter study break (and do work while it's in the oven)!
Mary Rose makes oatmeal bread quite often, especially considering the limited free time we have as super busy college seniors. It's usually a day long process to allow the dough to rise (twice, I believe), but this quick bread was super simple and didn't require any advanced preparation.
For me, last couple times I've featured butternut squash on the blog, it's been in savory dishes, but this time I wanted something sweet. As I've said before--it's a very versatile vegetable.
So naturally the best idea was to make these things together. Who wants butter-less bread? …And I can't have nothing to spread my butternut squash spread on! Plus, it's always more fun to cook with a friend.
The Good Stuff!
Below is the recipe for oatmeal quick-bread:
http://allrecipes.com/recipe/oatmeal-whole-wheat-quick-bread/
We had to do some substitutions, but it turned out delicious. We didn't have whole-wheat flower or milk, so instead, we used all-purpose flower and coconut milk. Everything else stayed the same.
Butternut Squash Butter:
3 lbs butternut squash (cubed)
1 cup sugar
1 tbsp cinnamon
2 tsp nutmeg
1 lemon (juiced)
1 tbsp vanilla
Olive Oil
Drizzle with olive oil and bake squash at 400 degrees F for 25-30 minutes until tender.
While baking, combine sugar, cinnamon, and nutmeg in a mixing bowl. Add vanilla and mix well.
When the squash is done, begin adding it to the mixing bowl, mashing with a wooden spatula with each addition.
Add lemon juice and continue to mix. Transfer to blender and blend until smooth.
Finally transfer blended mixture to a large saucepan. Let simmer until slightly thickened.
Store in glass jar or tupperware and enjoy within 2 weeks! Be sure to share with a friend!
Butternut Squash Butter:
3 lbs butternut squash (cubed)
1 cup sugar
1 tbsp cinnamon
2 tsp nutmeg
1 lemon (juiced)
1 tbsp vanilla
Olive Oil
Drizzle with olive oil and bake squash at 400 degrees F for 25-30 minutes until tender.
While baking, combine sugar, cinnamon, and nutmeg in a mixing bowl. Add vanilla and mix well.
When the squash is done, begin adding it to the mixing bowl, mashing with a wooden spatula with each addition.
Add lemon juice and continue to mix. Transfer to blender and blend until smooth.
Finally transfer blended mixture to a large saucepan. Let simmer until slightly thickened.
Store in glass jar or tupperware and enjoy within 2 weeks! Be sure to share with a friend!
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