Butternut Squash Bread

Directions

1. 1

   Preheat oven to 375°F. Place squash on a foil lined baking sheet and drizzle with olive oil. Toss to coat, then bake 25-30 minutes, until very tender. Reduce oven to 325°F. Prepare a 9”x5” loaf pan with nonstick cooking spray.

2. 2

   Transfer squash to a bowl and use a potato masher to mash until smooth.

3. 3

   In a large bowl, beat butter, sugar and brown sugar until blended. Add eggs, one at a time, until well combined. Add mashed squash and vanilla.

4. 4

   In a medium bowl, whisk almond flour, whole wheat flour, baking soda, cinnamon and salt. Alternately add flour mixture and yogurt to the squash mixture, beating well after each addition.

5. 5

   Bake 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes, then remove from pan to a wire rack to cool slightly. Cut intopieces and serve.