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maple-glazed butternut squash bread recipe

Written on Monday, August 22, 2016 | 9:39:00 AM



Serves : 16

Ingredients : 
Batter
- 1 small butternut squash (1 to 2 pounds), halved and seeds scraped out
- ¼ cup melted coconut oil, plus more for the pan (see Tip) 
- 1½ cups (135 g) almond flour
- 1½ cups (155 g) oat flour
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ⅓ cup packed dark brown sugar
- ⅓ cup maple syrup
- 4 large eggs, separated

Glaze (optional)
- 1 cup confectioners’ sugar
- 6 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- Pinch of kosher salt
- ½ cup toasted pecans or walnuts, chopped

Preparation Method :
1) Preheat the oven to 400°F. Set the squash halves, cut side down, on a parchment-lined baking sheet. Roast until the flesh is tender, 50 to 60 minutes, flipping over the halves halfway through. When the squash is cool enough to handle, scoop the flesh into the bowl of a food processor and process until smooth. Measure ¾ cup squash puree for the recipe (reserve the rest for another recipe or add some butter and salt and eat it for lunch). Reduce the oven temperature to 350°F. Oil a 9-inch square cake pan and line it with parchment, leaving a 2-inch overhang on two sides.

2) Prepare the batter: Whisk together the almond flour, oat flour, cinnamon, baking powder, salt, and baking soda in a medium bowl. In a large bowl, stir together the brown sugar and the coconut oil. Stir in the squash puree and the maple syrup. Add the egg yolks and whisk to combine. Fold the dry ingredients into the wet ingredients, and set aside.

3) In a clean bowl, using an electric mixer fitted with clean beaters, beat the egg whites to medium peaks (they should be stiff but not dry), 2 to 3 minutes. Stir a third of the egg whites into the batter to loosen it; then carefully fold the remaining egg whites into the batter. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 55 minutes. Transfer the pan to a rack to cool.

4) Meanwhile, prepare the glaze, if desired: Whisk together the confectioners’ sugar, maple syrup, coconut oil, salt, and enough water (just a drop or two) to make a smooth, pourable glaze. Using the parchment, lift the cake out of the pan. Drizzle the glaze over the top; then sprinkle it with the nuts. Let it stand at room temperature to set before serving.

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