Butternut squash bread

If you’re following low carb diet, or are avoiding wheat and gluten, this bread will be a treat for you. It’s packed with the healthy yellow phytonutrient – beta-carotene – from the squash, along with vitamin A, vitamin C, vitamin E, a variety of B vitamins, manganese and magnesium. Extra virgin olive oil is used as a healthy fat to bind everything together.


  • 1 small butternut squash
  • 300g brown rice flour
  • 2 tsp gluten free baking powder
  • 1 tsp herbal seasoning (optional)
  • 2 tbsp extra virgil olive oil


  1. Preheat oven to 200C/fan 180C/gas mark 6.
  2. Put whole squash on a baking tray and bake for 45 minutes, or until very soft.
  3. Remove from oven and allow to cool on the tray for 30 minutes.
  4. Cut away the stalk and carefully peel away the skin.
  5. Break open using a spoon. Scoop out and discard any seeds.
  6. Transfer to a bowl and mash well with a potato masher.
  7. Measure out 375g and place in a large bowl. Add the flour, baking powder and seasoning.
  8. Stir in 65ml cold water and the olive oil and mix with a large spoon.
  9. Place on a lightly floured surface and knead until soft and spongy. Add a little more flour if the mixture feels too sticky. Form into a round 12cm diameter round loaf tin.
  10. Place on a lightly oiled baking tray, make a cross on the top with a sharp knife. Bake for 30-35 minutes.
  11. Remove from oven and using oven gloves carefully turn upside down. It should sound hollow when tapped on the base. If it doesn’t, return to the oven for 5 minutes.


  • Delicious served with Homemade baked beans
  • Try different herbs
  • Toast and spread coconut oil on top
  • Add walnuts or seeds before baking
  • Add 1/2 tsp cinnamon or nutmeg

(Image source: mylittlepine.com)

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