Curried Shaker squash bread from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • Eat Your Books

    Can substitute pumpkin for buttercup squash.

  • TrishaCP on November 01, 2021

    I agree that the texture and moisture of this bread is very nice. After reading Sosayi’s note, I knew I would prefer this with garam masala, so that is what I used. (The blend I used includes cinnamon, star anise, bay leaf, black cardamom, yellow cardamom, mace, and cloves.). It is delicately spiced and complements the squash. I had a buttercup squash to use, so I cut it in half, oiled the cut sides, and roasted it for 30 minutes cut side and another 20 minutes cut side facing up. Then I blitzed it in the food processor to make the purée. (The recipe doesn’t specify how to make the purée.)

  • sosayi on February 19, 2019

    Good texture and moistness, which I like in a pumpkin bread. I normally make 1.5x the base recipe to use up a full can of pumpkin (in place of the squash puree). I've made it with both garam masala and curry powder (what is actually called for), and prefer it with garam masala. A nice twist on pumpkin bread, though.

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