Butternut Squash Loaf

**This ingredient is available at Honey’s Farm Store, open Saturdays & Sundays year round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef


Ingredients:

  • ¾ cup butternut squash** purée

  • ½ cup olive oil**

  • 3 flax eggs (1 Tablespoon ground flax seeds + 2 Tablespoons water = 1 flax egg)

  • 1 teaspoon lemon juice

  • 2 cups almond flour

  • ¼ cup arrowroot starch

  • ¼ cup date sugar

  • 1 teaspoon baking soda

  • ½ teaspoon allspice

  • ½ teaspoon black pepper 

  • 2 Tablespoons dried rosemary 

  • ⅕ cup pumpkin seeds


Directions:

  1. Cut the butternut squash in half, scoop out the seeds, and bake until soft.

  2. Scoop out the skin and puree in a blender or food processor until smooth. Set aside to cool.

  3. Mix all the wet ingredients (butternut squash purée, olive oil, flax eggs, and lemon juice) in a small or medium bowl.

  4. Mix all the dry ingredients separately in a medium bowl.

  5. Add the wet ingredients to the dry ingredients and stir until everything is combined.

  6. Pour the dough into a greased bread pan. If it's a metal or glass pan, line it with parchment paper as well. If it's silicone, just grease the pan well.

  7. Bake at 350ºF for 45 minutes or until a toothpick inserted in the middle comes out clean.

  8. Let cool fully for at least an hour (can be put in the fridge to speed up the process).

  9. Slice and enjoy!