It’s been said before on this blog: no-one in the TMBL house likes squash.
But at the start of the autumnal season, where every food blogger on the internet is going crazy for all things pumpkin, that’s like sheepishly admitting that you don’t think Homeland is the best thing on tv*.
And so I am getting to grips with squash.
After all, it’s never a bad thing to make friends with a new vegetable.
This bread tastes way better than it sounds.
I’ve used acorn squash (but you could always experiment with others), a smidge of honey and a slight hint of cinnamon and can honestly say that it’s the best squash dish I’ve ever eaten.
The recipe calls for lemon zest. I don’t want to get all dictatorial about it but, if you can afford it, please please buy organic lemons.
The conventional kind are often coated with a weird waxy substance to increase the shelf-life and generally make them look pretty. And there’s all the pesticides.
If you’re going to be eating that skin, wouldn’t you want it to be as pesticide free as possible?
And that’s it. Lecture over.
Now to the preparing, the baking and the eating.
*To clarify – I think it’s pretty great, but it’s no 24.
Carrot & Squash Bread
- 3/4 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 5 large eggs
- 3 tbsps honey
- 1 tsp vanilla extract
- 2 tbsps lemon zest
- 1/2 cup butter, melted
- 1 cup carrot, peeled and grated (this was 2 large carrots for me)
- 1 cup acorn squash, peeled and grated (about a quarter of a large squash)
- Sieve the coconut flour into a large mixing bowl. Add the sea salt and cinnamon.
- If your melted butter is cool, stir in the vanilla extract, honey and lemon zest. Beat in the eggs, one at a time.
- Gradually add the wet ingredients to the dry. When it’s still semi-runny, fold in the carrots and the squash and mix until combined.
- Press into a 9in x 5in lined or greased loaf tin. The batter won’t be runny, it will lump together but that’s ok. Just spread in into the tin.
- Bake at 375 for 30-35 mins til firm but springy to the touch. Let cool before slicing.
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This post was also shared at The Healthy Home Economist.