Original Menu Butternut-Yogurt Bread

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Butternut-Yogurt Bread

"This salted bread is perfect with a bowl of soup in one of these cold days. My husband likes to reduce a wedge open and make a sandwich. It has a sturdy butternut taste and it's miles fluffy. It also can be baked in muffin pans. It is a light way to deplete plentiful fall butternut squash."

Ingredients :

1 butternut squash, unpeeled
three/4 cup white complete wheat flour
1/three cup shredded part-skim mozzarella cheese
half teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground coriander
1 egg
1/four cup fats-unfastened Greek yogurt
2 tablespoons unsweetened applesauce
1 tablespoon cold-pressed olive oil
2 tablespoons sunflower seeds (optional)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H50M

Preheat the oven to 350 levels F (a hundred seventy five stages C). Line a baking sheet with aluminum foil. Poke holes everywhere in the surface of the butternut squash using a fork. Place on the baking sheet.
Bake squash within the preheated oven until gentle, about 50 mins. Remove and let cool. Reduce oven temperature to 365 ranges F (185 levels C).
Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
Peel and dice butternut squash. Measure half of cup into a blender; refrigerate the relaxation. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend till bubbly, about five mins. Pour into the bowl with the flour combination and blend well. Spoon the thick batter into a 7 1/2-inch solid iron skillet. Sprinkle sunflower seeds on pinnacle.
Bake within the preheated oven until a toothpick inserted into the center comes out easy, approximately 40 minutes. Let cool for 5 minutes before slicing.

Notes :

Don't switch the white whole wheat flour for ordinary entire wheat. You will become with a heavier bread.
Nutrition statistics for this recipe consists of the entire amount of butternut squash. The actual amount ate up will vary.

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