Acorn Squash Bread Recipe

Bake this cozy Acorn Squash Bread Recipe, loaded with roasted squash, sage, and a buttery finish. It’s fall in every slice!

this Recipe

You know that one vegetable you always mean to use but somehow ends up as kitchen décor? Yep, for me, that was acorn squash. It sat there, looking all cute and seasonal, but I had no clue what to do with it—until one crisp fall afternoon when I decided to roast it just to avoid the guilt of wasting food. And let me tell you, that simple squash turned into one of my all-time favorite breads.

When I first made this Acorn Squash Bread, I wasn’t sure what to expect. Would it taste like pumpkin bread’s shy cousin? Would it be dry? (Spoiler: It’s not.) The result? A golden, moist loaf with just the right hint of sweetness, a touch of sage, and a soft, tender crumb. Plus, it made my whole kitchen smell like a fall festival. Now it’s become my seasonal go-to—perfect for cozy mornings with coffee or as a side for hearty soups.

Why You’ll Love This Acorn Squash Bread Recipe?

• Insanely Moist: The roasted squash gives it this incredible softness that stays for days.
• Slightly Sweet, Slightly Savory: It walks that perfect line—think honey meets herby sage.
• Easy Fall Baking: No fancy tricks here. It’s straight-up, old-school, bake-your-heart-out kind of good.
• Two Loaves = Double the Joy: One for you, one for a friend (or freeze it, because future you will be thrilled).
• That Beautiful Golden Hue: It’s the kind of bread that looks like it belongs on a Thanksgiving table.

Ingredient Notes:

• Acorn Squash: The MVP. Roasting it brings out its natural sweetness and that deep, earthy flavor.
• All-Purpose Flour: Gives the bread its soft yet sturdy structure.
• Milk: Adds creaminess and helps the dough stay tender.
• Butter: Because everything’s better with butter. Adds richness and that golden crust.
• Sage: This subtle herb gives it a warm, cozy vibe.
• Yeast: Helps the bread rise to fluffy perfection.
• Sugar & Salt: Balances the flavors—sweet but not too sweet.

Pro Tip: Roast your squash until it’s caramelized and slightly browned on the edges—trust me, it amps up the flavor tenfold.

How To Make Acorn Squash Bread?

Step 1: Roast the Squash

First things first—preheat your oven to 350°F. Cut your acorn squash in half (watch those fingers!) and scoop out the seeds. Place the halves cut-side down in a baking dish, add a little water, and roast for 50-55 minutes until soft. Cool slightly, then scoop out the flesh—you’ll need 1 cup.

Step 2: Build the Squash Mixture

In a saucepan over medium heat, combine:

• 1 cup roasted acorn squash
• 1 ½ cups milk
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 teaspoon salt

Warm everything until it’s between 120°F-130°F—hot enough to activate the yeast but not so hot it kills it. This smells heavenly, by the way.

Step 3: Make the Dough

In a large bowl, whisk together:

• 2 cups all-purpose flour
• 1 ¾ teaspoons active dry yeast
• ½ teaspoon dried sage

Pour in the warm squash mixture. Beat with an electric mixer on low for 30 seconds, scraping the sides, then crank it up to medium for 3 minutes. Slowly add more flour until the dough pulls away from the bowl but is still soft.

Step 4: Knead & First Rise

Turn the dough out onto a floured surface. Knead for 6-8 minutes until it’s smooth and elastic (aka, perfect bread dough). Pop it into a greased bowl, cover with a towel, and let it rise somewhere warm for about 45-60 minutes or until doubled in size.

Step 5: Shape the Loaves

Punch the dough down (seriously, it’s therapeutic), then divide it into two. Shape each into a loaf and place them in greased 8×4-inch loaf pans. Cover again and let them rise for another 30 minutes.

Step 6: Decorate & Bake

Here’s where it gets fun:

• Use a veggie peeler to make thin ribbons from the leftover squash and place them on top.
• Brush the loaves with milk and a bit of melted butter.

Bake at 375°F for about 35 minutes. If the tops are browning too fast, cover loosely with foil. You’ll know they’re done when they sound hollow when tapped.

Step 7: Cool & Enjoy

Let the loaves cool on a wire rack. Or don’t. I cut into mine while it was still warm—zero regrets.

Storage Options:

• Room Temp: Wrap in foil or plastic wrap—good for 2-3 days.
• Fridge: Lasts up to a week, though it’ll lose some softness.
• Freezer: Slice it up or freeze whole loaves. Good for 3 months. Just thaw and toast!

Variations and Substitutions:

• Swap the Squash: No acorn squash? Butternut or pumpkin works just as well.
• Add Texture: Walnuts, pecans, or even sunflower seeds give it a lovely crunch.
• Go Sweet: Stir in raisins or dried cranberries for a touch of fruity sweetness.
• Gluten-Free: Use a 1:1 gluten-free flour blend—easy peasy.
• Spice It Up: Add cinnamon, nutmeg, or even a pinch of cloves for cozy spice vibes.

What to Serve with Acorn Squash Bread?

• Slathered with Honey Butter: It’s like dessert-for-breakfast level good.
• Soup’s BFF: Especially creamy tomato, butternut squash, or potato leek soup.
• The Ultimate Turkey Sandwich: Day-after-Thanksgiving vibes.
• Cheese & Charcuterie: A slice of sharp cheddar or brie on top? Yes, please.
• Toasted with Jam: Strawberry, apricot, or apple butter is chef’s kiss.

Frequently Asked Questions:

Can I use canned squash?
Absolutely. Just make sure it’s 100% pure squash—no added sugar or spices.

Why didn’t my dough rise?
Yeast can be a little finicky. Double-check that your squash mixture wasn’t too hot (anything over 130°F can kill the yeast) and that your yeast isn’t expired.

Can I make muffins instead?
Totally! Pour the batter into muffin tins and bake for 20-25 minutes. Little mini loaves of goodness.

Give It a Try & Share the Love

This Acorn Squash Bread Recipe is fall comfort food at its finest—moist, slightly sweet, with just a whisper of sage. Whether you’re serving it up at a cozy family brunch or just snacking straight from the loaf, it’s one of those bakes that makes you go, “Whoa, I made this?”

Give it a whirl and let me know how it turns out. And if you snap a pic, tag me—I need to see your golden, glorious loaves! Happy baking!

Keep the Flavor Coming – Try These:

Rich and Creamy Corn Casserole with Cream Cheese

Delicious Crispy Chicken Crunch Casserole Recipe

Crispy and Savory Sausage Hashbrown Bites

Acorn Squash Bread Recipe

Total Time 2 hours hrs 20 minutes mins

This Acorn Squash Bread offers a delightful balance of subtle sweetness and earthy flavor, featuring roasted acorn squash, sage, and a buttery finish. Moist, golden, and perfect for fall, this homemade bread is ideal for cozy breakfasts, holiday dinners, or hearty sandwiches.

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2 Servings

Ingredients

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• 1 large acorn squash approximately 1 1/4 to 1 1/2 lbs
• 1 1/2 cups milk
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 5 3/4 to 6 1/4 cups all-purpose flour
• 1 3/4 teaspoons active dry yeast
• 1/2 teaspoon dried sage crushed
• 1 tablespoon milk for brushing
• 1 tablespoon unsalted butter melted (for brushing squash garnish)

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Instructions

 

Prepare the Acorn Squash:

1. Preheat the oven to 350°F (175°C). Wash the acorn squash thoroughly, halve it lengthwise, and remove the seeds. From one of the squash halves, cut a 1-inch-thick slice and set it aside for garnish. Place the remaining squash halves, cut side down, in a baking dish. Roast for 50 to 55 minutes or until the flesh is tender. Remove from the oven, cool slightly, and scoop out the pulp. Measure 1 cup of the roasted squash for the bread.

Prepare the Squash Mixture:

1. In a medium saucepan, combine the 1 cup roasted acorn squash, 1 1/2 cups milk, 2 tablespoons sugar, 2 tablespoons butter, and 1 teaspoon salt. Heat the mixture over medium heat until it reaches 120°F to 130°F, stirring gently. Avoid overheating, as this can affect the yeast activation.

Make the Dough:

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 3/4 teaspoons active dry yeast, and 1/2 teaspoon dried sage. Gradually add the warm squash mixture. Using an electric mixer on low to medium speed, beat the mixture for 30 seconds, scraping down the sides. Increase the speed to high and beat for an additional 3 minutes.

Incorporate the Remaining Flour:

1. Using a wooden spoon, stir in as much of the remaining flour as possible until a soft dough forms.

Knead the Dough:

1. Transfer the dough to a lightly floured surface and knead for 6 to 8 minutes, adding more flour as needed, until the dough becomes smooth and elastic.

First Rise:

1. Place the kneaded dough in a lightly greased bowl, turning it once to coat the surface. Cover with a clean cloth and let rise in a warm, draft-free location for 45 to 60 minutes, or until doubled in size.

Shape the Loaves:

1. Punch down the dough to release air. Turn it onto a lightly floured surface and divide it into two equal portions. Cover and let rest for 10 minutes. Shape each portion into a loaf, tucking the edges underneath for a neat finish.

Second Rise:

1. Place each shaped loaf into a greased 8x4-inch loaf pan. Cover and allow the dough to rise for an additional 30 minutes, or until nearly doubled in size.

Prepare the Garnish:

1. Using a vegetable peeler, cut thin strips from the reserved squash slice. Brush the tops of the loaves with 1 tablespoon milk and place the squash strips decoratively on top. Brush the squash garnish with 1 tablespoon melted butter.

Bake the Bread:

1. Preheat the oven to 375°F (190°C). Bake the loaves for 35 minutes, or until they sound hollow when tapped. If the tops begin to brown too quickly, loosely cover with aluminum foil during the last 15 minutes of baking.

Cool and Serve:

1. Remove the bread from the pans immediately and transfer to wire racks to cool completely. Slice and serve as desired.

Notes

To make this Acorn Squash Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for elasticity. Ensure the yeast is certified gluten-free, and add an extra 1-2 tablespoons of milk if the dough appears too dry, as gluten-free flours can absorb more liquid. Follow the same steps for kneading and rising, though note that gluten-free dough may be slightly stickier and less elastic than traditional dough.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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