Butternut Squash Loaf

Low fat

It's the season of the winter squash - this lovely vegetable is a good source of vitamin C.


300g coarsely grated butternut squash
500g Waitrose LOVE Life multi seed malted bread mix
2 tbsp chopped sage
2 tbsp freshly grated Parmigiano Reggiano
Strong white flour, for kneading


1. In a large bowl, mix together the squash, bread mix, sage and cheese. Make a well in the centre and gradually add 250ml-300ml just-warm water. Bring together to a soft dough.

2. On a lightly floured surface, knead the dough for 5 minutes until smooth and springy. Return to the bowl, cover with cling film and leave in a warm place for an hour.

3. Knead the dough briefly to knock out the air, then shape into an oval and pop into a non-stick 900g (2lb) loaf tin. Leave to rest for 30 minutes.

4. Preheat the oven to 220°C, gas mark 7. Bake the loaf for 30-40 minutes until risen, golden brown and cooked. Lift out of the tin and place on a wire rack to cool before slicing.

Tip. Don’t worry if your dough mix seems too wet while kneading, just add a touch of flour to the mix, or if it’s too dry add a splash of lukewarm water. Make sure you knead the bread for the full time, as this will enable the dough to rise properly, giving you a light, fluffy bread.

  • Preparation time: 1 hour 45 minutes
  • Cooking time: 30 - 40 minutes
  • Total time: 2 hours 25 minutes

Makes: 1 loaf - 10 slices

Nutritional Info

Typical values per serving:

Energy 635.968kJ
Fat 2.4g
Saturated Fat 0.9g
Carbohydrate 26.8g
Sugars 3g
Salt 0.7g

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4 stars

Average user rating Based on 5 ratings

This recipe was first published in Wed Sep 07 13:28:21 BST 2011.