Red Kurt Squash Bread
This is a great way to use the red kuri squash we’ve all received. Red kuri squash is sweeter and creamier than pumpkin and makes a delicious sweet bread.
INGREDIENTS:
1 medium sized red kuri squash (1 1/2 - 1 3/4 c. puree)
1/2 c. melted butter (substitute: 1/2 c. canola oil)
1 2/3 c. sugar
3 eggs
2 1/4 c. all purpose flour
1 1/2 t. baking powder
3/4 t. baking soda
3/4 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ground ginger
1/4 t. ground cloves
Topping
1 T. sugar
1 t. cinnamon
- Preheat oven to 375 degrees.
- Cut red kuri squash in half, scrape out seeds. Drizzle with a little canola oil and place cut side down on a parchment paper lined roasting pan. Roast for 45 minutes until soft. Remove from oven and allow to cool.
- Scrape squash out from the skin and puree in food processor.
- Add squash puree, butter, sugar, eggs in a large bowl and whisk to combine.
- In another large bowl whisk together flour, baking powder, baking soda, salt and spices.
- Sprinkle dry ingredients onto bowl of squash mixture and fold gently just until combined.
- Pour batter into greased 6 c. bread pan.
Sprinkle sugar/cinnamon topping onto bread.
Bake in center of oven for 70 minutes, until toothpick comes out clean.
Allow to rest for at least 20 minutes and remove from pan.
Special Treat: Keep the seeds that you scrape from the squash. Rinse the seeds, dry them and sprinkle with a little neutral oil and salt and roast at 300 degrees until crisp and just starting to change color (about 30 - 45 minutes), stirring every 15 minutes.
About Kurt and Jami
Kurt and Jami pretty much raised their two kids in their Upper West Side kitchen. On holidays and ordinary weekdays, Jax (a college junior) and Joelle (who is studying public health) are cooking up something, from sautéed kale with garlic and olive oil to homemade pizza to BBQ tacos.
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