Butternut Squash and Sage Bread

Possibly the best seasonal bread I’ve created yet! Although made with brown sugar, this Butternut Squash Bread can go sweet or savory. Made with a homemade butternut puree and flavors of brown butter and sage, this bread is versatile and perfect for meal prep. Try it in a French toast scenario or simply topped with butter and served on the side of your favorite soup or stew (here’s mine). However you play it, there is no doubt this bread will be enjoyed by all.

Prep Work for Butternut Squash and Sage Bread

• Collect items needed for this recipe, like mixing bowls, a whisk, and a spatula.
• Other items that I consider essentials include parchment paper and a bread pan.

Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.

Ingredients for Butternut Squash and Sage Bread

• 2 cups all purpose flour
• 1 cup brown sugar (loosely packed)
• 1 cup butternut puree (mine was homemade)
• 1 cup milk
• 1/2 cup butter (browned)
• 3 eggs (room temp)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground sage
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• small bundle fresh sage
• pinch of salt (I use this one)
• chopped walnuts (optional topping)
• pumpkin seeds (optional toppings)

How to make Brown Butter

1. In a saucepan, add the 1/2 cup of butter with the small bundle of fresh sage and simmer over low, medium heat, stirring frequently.
2. The whole process of browning the butter takes about 5 minutes. Keep a close eye on the mixture as it simmers. You’ll start to notice the nutty aroma, foam and once it begins to disappear and you see the little brown flecks the brown butter is ready.
3. Remove the sage and set butter aside to cool slightly.

How to Make Butternut Squash and Sage Bread

1. Preheat oven to 350F.
2. Line a bread pan with parchment paper and a light coating of olive oil.
3. In a bowl combine all wet ingredients including brown sugar and whisk till thoroughly mixed.
4. Combine all dry ingredients in a separate mixing bowl.
5. Incorporate the wet ingredient mixture to the dry and thoroughly combine.
6. Pour the batter into the bread pan and top with chopped walnuts and pumpkin seeds.
7. Bake for about 1 hour. The knife or skewer method works great when checking for the bread’s doneness. Insert the knife or skewer towards the middle of the bread, and if it comes out clean, your bread is ready.
8. Serve immediately or as a meal prep item to enjoy through the week.

Notes and Modifications

While the topping is optional I highly recommend adding it to the top of the bread before baking. Store any leftover bread in an air tight container in the refrigerator for up to a week.

If you make this recipe be sure to tag me on Instagram! Just mention @servedseasonal or tag #servedseasonal. Thank you endlessly for your support!