Eggs- Try using flax seed, chia seed, or applesauce in place of the egg.Alternatively, 1 ⅓ cups of butter can also be used. Canola Oil- Avocado oil, light olive oil, vegetable oil, or any other neutral-flavored oil can be used in this recipe.I have not tested this recipe with liquid sweeteners like honey or maple syrup so, I'm not sure if they will work here.
#Roasting acorn squash for freezing free
Sugar- Feel free to use all granulated sugar or all brown sugar, if you prefer.For gluten-free bread, use a 1-to-1 gluten-free baking flour substitute. Flour- Replace up to half of the all-purpose flour with whole wheat flour or white whole wheat flour.Acorn Squash- Pumpkin, butternut squash, or even sweet potato can be used in place of acorn squash.Here are a few ways you can customize this acorn squash bread to fit your diet and taste preferences.
Slicing it too soon can result in gummy textured bread. This acorn squash bread is super moist, which means it's best to let it cool completely before slicing. Allow the bread to cool completely before slicing.To avoid this, gently fold the wet and dry ingredients together until just combined. Quick breads, like this acorn squash bread, can become tough and dense if the batter is over-mixed. Otherwise, spoon the flour into a measuring cup and level it off. The best way to avoid adding too much flour is to measure your flour by weight using a kitchen scale. It's easy to measure too much flour because it compacts easily. Have a garden? Try growing acorn squash as a fun and unique alternative to pumpkins. Seasonal Tip: Acorn squash can often be found year-round in grocery stores, but is generally in-season throughout the fall and winter. They lend a warm, earthy, seasonal flavor to this winter squash bread. Spices- Cinnamon, nutmeg, ginger, cloves, and allspice are classic fall baking spices.Since it is liquid at room temperature, it helps the bread stay moist even after it cools. Canola Oil- A neutral-flavored oil, like canola oil, creates a super moist quick bread.The brown sugar adds a deeper, caramelized flavor that pairs well with the warm spices. Brown Sugar- I like to use a combination of granulated sugar and brown sugar.Fittingly, the squash is shaped like an acorn and you can often find it next to the pumpkins and other squashes at the grocery store. Acorn Squash- A bit more fibrous than butternut squash and pumpkin, acorn squash is a sweet and nutty winter squash with green skin.
#Roasting acorn squash for freezing full
For a full list of ingredients, check out the recipe card below. Its size makes it easy to handle and it cooks quickly compared to other types of winter squash.
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