I LOVE the late summer, early fall vegetables!  One of my absolute favorites is the acorn squash!  It looks kind of like a small greenish/orange pumpkin.  Now, it can be a little bit intimidating when you see it in the grocery store, but this vegetable is versatile and super healthy.  One 1 cup serving of this vegetable gives you 145% of your daily value of vitamin A.  It also contains vitamin C, potassium, manganese, folate (folic acid), and it is a great source of fiber!  I love to eat Mashed Acorn Squash as a side dish substitute for sweet potatoes, and it also makes a super moist quick bread that smells AND tastes like pumpkin!

Ingredients:

1 cup cooked fresh acorn squash

1 3/4 cup flour

1 tsp baking soda

1 1/2 cups sugar

2 eggs – beaten

1/2 cup oil

3/4 tsp salt

1 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp allspice

1/4 cup water

First, preheat the oven to 350 degrees.  Fill a 9×13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.

Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.

You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.

For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.

Next, you will add the dry ingredients and mix well.

Finally, add the 1 cup of acorn squash along with 1/4 cup of water and mix thoroughly.

Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.

Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

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Acorn Squash Bread

Author: Heather

Recipe type: Bread

Serves: 8

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Ingredients

• 1 cup cooked fresh acorn squash
• 1¾ cup flour
• 1 tsp baking soda
• 1½ cups sugar
• 2 eggs – beaten
• ½ cup oil
• ¾ tsp salt
• 1 tsp cinnamon
• ¾ tsp nutmeg
• ¼ tsp allspice
• ¼ cup water

Instructions

1. First, preheat the oven to 350 degrees.  Fill a 9×13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.
2. Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.
3. You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.
4. For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.
5. Next, you will add the dry ingredients and mix well.
6. Finally, add the 1 cup of acorn squash along with ¼ cup of water and mix thoroughly.
7. Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.
8. Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

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