Acorn Squash Bread Recipe
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.
2 Servings
Ingredients
- 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)
Instructions
Prepare the Acorn Squash:
- 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:
- 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:
- 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:
- Using a wooden spoon, stir in as much of the remaining flour as possible until a soft dough forms.
Knead the Dough:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.