Do any of you parents have a hard time getting your children to eat vegetables? I certainly do. Addison eats fruits with no problem, but she isn't too fond of her veggies. For whatever reason, she eats them at daycare, but I am guessing that it's due to peer pressure. When she's at home, it's a different story. She is already showing signs of future teenaged years by ignoring her parents' instructions.
I received some acorn squash and wasn't quite sure what to do with it. Of course, I wanted to make some type of dessert or sweet with them and found this acorn squash bread. The recipe only made one loaf, and the method seemed easy enough. Addison even helped me mix all the ingredients together. I told her we were making cake so she'd eat some. And she did!
This is a wonderful way to sneak some additional veggies into any non-vegetable eating children or significant others. You cannot taste the acorn squash but instead will get a bite full of delicious autumn spices with the cinnamon, nutmeg and cloves. This bread is a wonderful treat for breakfast or as an anytime snack.
Acorn squash bread
- 1 small-medium acorn squash
- 1 ½ cups granulated sugar
- ½ cup mild olive oil or vegetable oil
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp freshly grated nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chopped pecans or hazelnuts (optional)
- Coarse sugar for sprinkling
Preheat the oven to 350 degrees F.
Cut the squash in half and scoop out the insides with the seeds and stringy stuff. Put the squash cut sides down on a high sided baking tray and fill the tray with ½ an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool. Scoop out the fleshy bits with a spoon puree in a food processor or blender until smooth. Set aside 1 cup of the puree for the bread.
In a medium size bowl, blend together 1 cup of the squash puree, sugar, the oil, and the eggs.
In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt. Slowly add this to the squash mixture and mix until no longer lumpy. Stir in the nuts (if you are adding them).
Grease and flour your bread pan and pour in the batter. Generously sprinkle the top of the bread with the coarse sugar. Bake for 45-55 minutes until set. A toothpick inserted into the center of the bread should come out clean.
If you want to make the bread super awesome, you can add a layer of streusel topping.
Source: Simmer Seasonal Recipes
Do any of you parents have a hard time getting your children to eat vegetables? I certainly do. Addison eats fruits with no problem, but she isn't too fond of her veggies. For whatever reason, she eats them at daycare, but I am guessing that it's due to peer pressure. When she's at home, it's a different story. She is already showing signs of future teenaged years by ignoring her parents' instructions.
I received some acorn squash and wasn't quite sure what to do with it. Of course, I wanted to make some type of dessert or sweet with them and found this acorn squash bread. The recipe only made one loaf, and the method seemed easy enough. Addison even helped me mix all the ingredients together. I told her we were making cake so she'd eat some. And she did!
This is a wonderful way to sneak some additional veggies into any non-vegetable eating children or significant others. You cannot taste the acorn squash but instead will get a bite full of delicious autumn spices with the cinnamon, nutmeg and cloves. This bread is a wonderful treat for breakfast or as an anytime snack.
Acorn squash bread
- 1 small-medium acorn squash
- 1 ½ cups granulated sugar
- ½ cup mild olive oil or vegetable oil
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp freshly grated nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chopped pecans or hazelnuts (optional)
- Coarse sugar for sprinkling
Preheat the oven to 350 degrees F.
Cut the squash in half and scoop out the insides with the seeds and stringy stuff. Put the squash cut sides down on a high sided baking tray and fill the tray with ½ an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool. Scoop out the fleshy bits with a spoon puree in a food processor or blender until smooth. Set aside 1 cup of the puree for the bread.
In a medium size bowl, blend together 1 cup of the squash puree, sugar, the oil, and the eggs.
In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt. Slowly add this to the squash mixture and mix until no longer lumpy. Stir in the nuts (if you are adding them).
Grease and flour your bread pan and pour in the batter. Generously sprinkle the top of the bread with the coarse sugar. Bake for 45-55 minutes until set. A toothpick inserted into the center of the bread should come out clean.
If you want to make the bread super awesome, you can add a layer of streusel topping.
Source: Simmer Seasonal Recipes
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