This is a perfect time of year for the squash family and the oddly shaped and brightly coloured butternut squash makes a tasty loaf which can be served with soup or even baked as a loaf and sliced up to make sandwiches.
200g roasted butternut squash – cold
100g white self-raising flour
100g wholemeal self-raising flour
1 level teaspoon baking powder
25g butter or baking margarine
2 tablespoons basil – torn
a little milk to mix (if required)
a little flour for shaping
- large cook’s knife
- mixing bowl
- table knife
- baking tray
How to make it
1. Heat the oven to 225°C/Gas Mark 7. Cut the stalk end off the squash. With a large sturdy-bladed knife, cut the squash in half lengthways. Scoop out the seeds.
2. Place the halves (cut side down) on a lightly greased baking tray and cook for 40-45 minutes until soft. Leave to cool.
3. Put the flour, baking powder, butter and torn basil in the mixing bowl. Scoop out 200g of the cold butternut squash flesh and add it to the mixture, discarding the skin. (Save the remainder of the flesh for another recipe).
4. Mash and mix the cold squash into the dry ingredients until it forms a soft dough. (Add a little milk if it is not soft enough).
5. Turn the dough out on to a lightly floured surface. Shape it into a rectangle and cut it into 8 even-sized pieces.
6. Bake on a greased baking tray for 10-15 minutes until well risen and golden. Serve warm.