Butternut Squash Skillet Bread

Number of servings : Prep time: Cooking time: Type of meal : | Breads and muffins | Breads and muffins

Number of servings :

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

1 butternut squash (about 1-3/4 lbs / 875 g), peeled, seeded, cut into large chunks
1/2 cup (125 mL) flour
1/2 cup (125 mL) yellow cornmeal
2 tbsp (30 mL) sugar
2-1/2 tsp (12 mL) baking powder
1-1/2 tsp (7 mL) chili powder
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) baking soda
4 scallions, thinly sliced
1/2 cup (125 mL) plain low-fat yogurt
1/4 cup (60 mL) fat-free milk
2 tbsp (30 mL) extra-light olive oil
2 large egg whites

Directions

  1. Preheat oven to 400ºF (200ºC).
  2. Place butternut squash on a baking pan, and roast until flesh is tender, 20 to 30 minutes. Leave oven on.
  3. Transfer to large bowl and mash with a potato masher. Measure out 1-1/4 cups (300 mL) mashed squash (reserve any extra for another use). Let cool slightly.
  4. Combine flour, cornmeal, sugar, baking powder, chili powder, salt, and baking soda in medium bowl. Stir in scallions.
  5. Spray a heavy, 10-inch ovenproof skillet, preferably cast-iron, with nonstick cooking spray and place in oven to preheat.

 

Nutritional information:

 

 

Butternut Squash Skillet Bread
Butternut Squash Skillet Bread