Yet another great way to use up leftover squash. My paleo savory squash bread is so moist and delicious. It’s wonderful with butter, soups, cheeses, spreads or just by itself! You can pretty much use any type of winter squash that you have on hand. I used carnival squash but you could also use butternut, buttercup, acorn, delicata, etc. I personally prefer the sweeter varieties of winter squash 🙂 You can also change up the herbs and spices in this recipe to meet your taste preferences. It’s a very versatile bread that will taste amazing with many different spice and herb combinations. Oregano and parsley, for example, taste amazing in this bread if you prefer an Italian flavor. If you decide to switch up the spices, I would love to hear about it! Feel free to comment below and tell me about your experiments :)!
Paleo Savory Squash Bread
- 1 cup cassava flour (I use Otto’s Naturals)
- 3/4 cup flax meal
- 1/4 cup coconut flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. black pepper
- 2 tsp. dried rosemary
- 2 tsp. dried thyme
- 3/4 tsp. garlic powder
- 1 cup cooked and mashed squash
- 3 large eggs
- 3/4 cup unsweetened almond milk (or milk of choice)
- 1/4 cup melted butter
- Preheat your oven to 350 F and spray a 9×4 inch loaf pan with non-stick cooking spray.
- In a large bowl, add all of the dry ingredients and stir until well combined.
- In a small bowl, add all of the wet ingredients and whisk until the mixture is uniform. It is OK if the mixture is slightly lumpy from the squash.
- Add the wet ingredients to the dry ingredients and stir until a batter forms.
- Pour/scoop the batter into the prepared loaf pan. Using a spoon or spatula, smooth the batter so it is level.
- Bake for 60 – 70 minutes until the top is crisped and browned and a toothpick stuck into the center comes out clean.
- Let the bread cool completely before cutting.