Skip to main content

Squash Nut Sweetbread

Squash Nut Sweetbread

Prep time:
8 min.
Cook time:
NA
Total time:
8 min.
Yield:
8 Servings
Ingredients
1 (15 oz.) can Squash
1.5 cups flour
0.5 tsp. salt
1 tsp. baking powder
0.75 cup brown sugar
1 tsp. cinnamon
1 tsp. grated nutmeg
0.5 tsp. salt
2 eggs, beaten
0.5 cup butter, melted
0.75 cup walnuts
Directions

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices. Stir in squash, eggs, and butter; add walnuts and mix. Scrape into a greased 6 x 9 loaf pan and bake for 1 hour (or until knife inserted in bread comes out clean).

More Healthy Meals

More Healthy Meals

Beet & Broccoli Salad Dijon

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

Coleslaw Beets & Cranberries

Drain beets; save liquid for another use or discard. Cut beets into thin strips.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Mini Beet & Carrot Loaves

Preheat oven to 325oF. Chop beets into 1/4-inch pieces; set aside.

Nutty Orange-Glazed Beets & Sweet Potatoes

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.

Savory Beet & Goat Cheese Tart

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat.