Butternut squash loaf

This is a recipe a came up with on a whim! I just love it when I have left over ingredients and I need to use them in some way before they go off. It is such a creative challenge! I often imagine I am in some kind of competition and I have to think quickly to get to the next round… Silly, I know but don’t we all need some kind of motivation? Something to make our everyday lives a bit more interesting?

This time I had half a butternut squash and since I am obsessed with it lately there was no way I was going to waste it. My first thought was to make a dip and I did and it was delicious… I used tahini, honey, lemon juice and spices. I am keeping the recipe for Christmas day! However, some way I felt this wasn’t enough and without even realising it I found myself baking a loaf of bread (the same one I made before from BBC Food) and stuffing it with the dip. A couple of hours letter I had butternut squash bread loaf sitting on my kitchen bench, steaming and smelling enticing!

Your shopping list:

For the dip

1/2 medium size butternut squash

1 heaped tsp tahini

1tsp honey

juice from half a lemon

1/4 tsp ground cloves

1/2 tsp ground nutmeg

salt and peppe

For the bread

200 gr strong wholemeal flour

200 gr rye flour

7 gr dried yeast

1 tbsp olive oil

pinch of salt

1 tbsp honey

250 ml warm water

pumpkin seeds

Make the dip first. Peel the butternut squash and remove the seeds. Cut into chunky pieces and steam for about 15 minutes. Place the butternut squash in a medium bowl and mash. Let it cool for a while and then add the tahini, honey, spices, lemon juice, salt and pepper. Mix well and taste to see if it needs any more spices or salt.

For the bread, mix the flours, the yeast, salt and olive oil. Combine the water with the honey and slowly pour in the flour mixture while mixing with you hands at the same time. When the dough is starting to form transfer on the kitchen bench (slightly floured) and keep kneading for about 10 minutes. Place the dough in a bowl, cover with cling film and put it in a warm place to prove for an hour. When it’s doubled its size knead for another minute and stretch the dough with your hands. Place a generous amount of the dip in the centre and keep kneading till it is evenly incorporated in the dough. Place in a tin, cover with cling film and let it prove again for about 45-60 min, till it doubles its size. Bake in preheated oven at 160 for 40 minutes.

  1. Louise at Cake and Calico

    October 18, 2013 at 6:55 pm

    Your loaf looks amazing – I love the rustic look of it and the ingredients sound wonderful. This is definitely one I am going to try!

    1. Vassia Simou

      October 23, 2013 at 1:48 pm

      Thank you! It is a winner… save it for a rainy cold Sunday roast 😉 I would love to see photos!!!

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