Butternut Squash Loaf

Seasonal recipes are the bane of the digital media provider. Bloggers, journalists and marketing folk are always looking for fresh and fabulous seasonal ‘content’ to hurl at readers each month. I struggle with this because I tend to eat what I like, when I like and the seasons don’t usually play a critical part. But I hit the jackpot browsing the Waitrose magazine last week when I came upon their butternut squash loaf recipe. While I didn’t fancy buying treacle and yoghurt especially to make the cake, I did have the desire to add to my loaf repertoire, so after looking around online, I found a similar loaf with simpler ingredients and more spice.
To make the puree, simply stab a butternut squash a few times and throw it into the oven for an hour or so. Once it’s cool, spoon out the guts and squish it with a fork. Can you tell I’ve been watching loads of horror films?
I’ve made this loaf twice, as one squash makes about 2 cups of puree. I underbaked the first loaf, so don’t be tempted to take it out of the oven before it’s properly browned on top and pulling away from the sides of the pan.
If you need to feel good about making and eating this loaf, take comfort in knowing that butternut squash is high in fibre, beta carotene, Vitamin A and can be more reliable than pumpkin for sweetness. I’m sure this recipe could be just as successful using a fresh or tinned pumpkin puree. This loaf tastes sort of like a spiced, pumpkin pie in loaf form and makes for delious breakfasting, toasted with butter.

Butternut Squash Loaf Recipe


1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups plain flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground cloves (or mixed spice)


Preheat oven to 175°C and prepare a loaf pan.
In a large bowl, whisk together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined, sugar, salt and spices.
In a separate bowl, whisk together the flour, baking soda
Stir the flour and baking soda into the butternut squash mixture until just combined; do not over mix.
Pour into the prepared pan and bake for 55-65 minutes.