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Butternut Squash Apple Bread

We can’t think of a better way to embrace grey winter weather than with a warmly spiced quick bread. This week our boxes feature butternut squash and this simple recipe is one perfect way to enjoy this nutritious and delicious vegetable.

Like pumpkin, butternut squash works well in both sweet and savory recipes. This not-too-sweet quick bread is a spin on pumpkin bread and is made with quickly steamed butternut squash, whole wheat flour, real maple syrup, and an apple for added flavor and moisture. It’s delicious for breakfast alongside a steaming cup of coffee or as an afternoon snack topped with apple butter or nut butter. This recipe is easily made to be vegan-friendly by substituting in flax “eggs” (instructions included below).

We packed up lots of local goodies this week, including many seasonal favorites like delicata squash, butternut squash, and apples! What did you receive, and how are you enjoying this fall produce? Be sure to snap a photo, post it to social, and tag us @realfoodremedyrx.

Whole Grain Butternut Squash Apple Bread

Active time: 15 Min.

Total time: 1 Hr. 15 Min.

Servings: 12 slices


1 ½ cups peeled and cubed butternut squash (1-inch cubes)

1 medium apple, cored and chopped

⅓ cup coconut oil (melted) or avocado oil

½ cup maple syrup

2 large eggs*

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

1 teaspoon baking soda

½ teaspoon kosher salt

1 ¾ cup white whole wheat flour, spooned and leveled

*To make this vegan, substitute the eggs with 2 flax eggs: Whisk together 2 tablespoons ground flaxseed and 6 tablespoons water. Allow to stand for 10 minutes, then add to the food processor in place of the eggs. Bread will be slightly denser and not rise as much when prepared with flax eggs.


Preheat oven to 350 degrees. Line a loaf pan with parchment paper.

Place the cubed squash in a microwave safe glass dish. Add enough water to cover the bottom by ¼ inch. Cover tightly with plastic wrap or a microwave safe lid and microwave on high for 4 to 5 minutes, or until it pierces easily with a fork. Carefully remove plastic wrap and drain in a colander.

Transfer the steamed butternut squash to a food processor along with the chopped apple. Pulse a few times until it breaks down, scraping down the sides as needed. Add the oil, maple syrup, eggs (or flax egg substitute), pumpkin pie spice, vanilla, baking soda, and salt. Run the motor until very smooth, scraping down the sides as needed. Add the flour and pulse 15 times. Scrape down the sides and pulse 15 more times, or until well combined (don’t overmix). Transfer batter to prepared loaf pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow to rest in the pan for 10 minutes before transferring to a baking rack to cool completely. Serve warm or at room temperature. It’s delicious topped with apple butter or nut butter!

By Carolyn Hodges, MS, RDN


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