This time of year, it’s all about jumping from one holiday to the next. And as a food blogger, of course the food is the most important part of any holiday! And seeing that Thanksgiving is only weeks away, I’m feeling like I really need to get with it and get some good Thanksgiving recipes going. After all, I’m pretty sure that Thanksgiving is the biggest food holiday here in the US! So over the next few weeks, I’ll be bringing you a recipe that I think would go great on your Thanksgiving table once or twice a week. And by the time Thanksgiving rolls around, hopefully you’ll have some good ideas to add to your menu.
This bread would be fantastic for Thanksgiving, or on any day, for that matter. I actually made this for the first time many years ago. And when I made Butternut Squash Risotto, and had lots of squash left over, this bread was the first thing that popped into my mind.
I was actually really tempted to try making this as rolls, but didn’t end up trying. Although I really wish I would have. The recipe makes 3 loaves, and since I only have 2 loaf pans, I made the third into mini loaves. And surprisingly, I liked the mini loaves better than the regular loaves! So, because of that, I’m assuming that making this bread into rolls would turn out fabulous.
This is also a great way to sneak some extra veggies into your family members. As much as I’d love for Abbi to be a vegetable lover, she just isn’t (yet). But she is a bread lover, so it made me feel a little bit better to give her a slice of this!
Do you have a favorite Thanksgiving bread recipe?
A yeast-bread made from pureed butternut squash. This bread is a great way to add some extra veggies in!
Ingredients
- 2 packages active dry yeast
- 1/2 cup warm water
- 1 1/4 cups cooked, mashed butternut squash
- 1 cup warm milk
- 2 eggs, beaten
- 1/3 cup butter, melted
- 1/3 cup sugar
- 1 teaspoon salt
- 7 - 7 1/2 cups all purpose flour
Instructions
- In the bowl of a stand mixer, dissolve the yeast in the water. Add in the squash, milk, eggs, butter, sugar and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. Continue adding flour until the dough comes together and pulls away from the sides of the bowl.
- Turn the dough out 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 non-stick spray and allow the dough to rise until doubled, about 1 hour.
- Punch the dough down and divide into 3 equal portions. Shape into loaves and place in 3 greased loaf pans. Cover with plastic wrap that has been sprayed with non-stick spray, and allow to double again, 30-45 minutes.
- Preheat the oven to 375F. Bake the loaves until golden brown, about 20 minutes. Allow to cool for 15 minutes, then remove from pans and allow to cool completely on a wire rack.
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- From Dine and Dish
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Check out these other butternut squash recipes:
Butternut Squash Gratin from Simple Bites
Buttermilk Butternut Squash Bundt from Food Librarian
Roasted Butternut Squash Orzo Salad from Two Peas and Their Pod
Butternut Squash Soup from Brown Eyed Baker
Roasted Butternut Squash with Rosemary and Balsamic Vinegar from Kalyn’s Kitchen
Beautiful bread! It looks like it boasts a tender crumb.
Yesterday I posted Pumpkin Challah! Another perfect Thanksgiving bread:
http://www.simplebites.net/how-to-make-pumpkin-challah-recipe/
Love this bread! I wish I had a slice right now!
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!
I’ll take 464 loaves, please.
Your photos are gorgeous as always Deborah! And this bread sounds amazing!!
This looks so yummy! I love that this is a yeast bread. I bet these would be perfect for the Thanksgiving table!
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!
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!
I want this in my face…pretty much right now. I’ve never made a bread with squash before, but it sounds ah-mazing!
I made pumpkin yeast rolls last year that were amazing! Definitely need to try those flavors in bread form!
This looks incredible! I’ve never seen butternut squash bread before. What a great idea! The color is so pretty too.
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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!
@Andrea, I’m so glad you (and your mom and boyfriend!) loved it! It’s one of my favorites.
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
@Samantha, this bread is one of my favorites – and an easy way to sneak in those veggies!!
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
@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!
[...] Butternut Squash Bread [...]
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