Sprout
Sous Chef
It's my first autumn in Maryland and I can almost say that the glories of fall make the ridiculous summer heat worth it. Almost. JK. It's truly beautiful here, but more importantly, produce stands and pick-your-own farms are overflowing with inexpensive, high quality fall produce. I bought a nice big butternut squash (among many other things), baked it, and set out in search of recipes. This one was a hit with my family and coworkers:
Butternut Squash Bread, Butternut Squash Bread Recipe
I made 2 half recipes and even remembered to do the math before I started cooking this time
. One batch I made strictly according to the recipe. To the other I added some molasses and substituted whole wheat flour for about half of the all-purpose. I preferred the latter and I think next time I'll use all whole wheat, so it comes out more like a bran loaf. I made 2 loaves and 12 muffins. They all disappeared pretty fast!
Butternut Squash Bread, Butternut Squash Bread Recipe
I made 2 half recipes and even remembered to do the math before I started cooking this time
. One batch I made strictly according to the recipe. To the other I added some molasses and substituted whole wheat flour for about half of the all-purpose. I preferred the latter and I think next time I'll use all whole wheat, so it comes out more like a bran loaf. I made 2 loaves and 12 muffins. They all disappeared pretty fast!
