While stuffing surely isn’t bread, it isn’t exactly anything else though now is it?! So, because I make up the rules, I am including my stuffing recipe.
Make two loaves of Acorn Squash Bread.
Let it get stale for two days, or slice and chop and toast in the lowest setting your oven has for a few hours. Sauté an onion and about 5 stalks of celery with the leaves in some butter. Toss the bread chunks in. Mix in about 3-4 tablespoons of sage and rosemary and thyme all freshly chopped. And about 1-2 tablespoons of freshly chopped flat leaf parsley (although I am quite sure curly would be fantastic too). Toss in 3/4 cup of chopped pecans and 3/4 cup of dried cherries. Melt 2 sticks of butter and pour in coating evenly throughout. Finally gently fold in 1/2 cup of whole milk. Salt to taste, and place in a baking dish in the oven at 350 for about 2 hours. Or of course you could stuff it into your turkey!
Somehow I managed to delete all my thanksgiving preparation photographs… That is the downfall of digital I suppose! So, you will have to use your imagination, but don’t strain too hard, it looked exactly like all stuffings do, just with cherries….
A bread with squash is like a cookie with chocolate chips. It just makes sense!! This recipe is so wonderful and beautiful nd moist and well generally delicious!
Acorn Squash Loaf
Pop the whole acorn squash in the oven at 350 for about 30 minutes until it is fork tender. Scoop out the seeds, feed em to your chickens or toss em, and peel the skin. Plop the yummy orange pulp into a bowl and let it cool until your dough is ready.
Combine 4 tsp. of yeast, one tablespoon sugar, and a half a cup of warm water in a bowl and let it proof. After about five minutes, add in 3 tablespoons of sugar, 3 tablespoons melted butter, 1 tablespoon salt and two eggs. Blend it all up until there is no lumps. Add in up to 4 cups of flour alternating with the squash until you have the whole squash incorporated and the dough is springy and smooth. Shape it into a ball and let it proof in a buttered bowl covered with a damp towel. Let it double in bulk.
Punch the dough down, shape back into a ball and let it rest for a few more minutes. Split into two equal balls and using the envelope method of making a loaf fold her up. Place each loaf into a buttered loaf pan. Let them rise once more until doubled.
Brush with an egg wash (one egg beat until frothy with a touch of cream) and place in a 375 degree oven for about 45 minutes until it registers at 190 or sounds hollow when you knock on the bottom.
There are so many reasons I love winter squash. They go with my all time favorite thing to eat in the world: maple syrup, are perfect for oatmeal, lentils (or any grain), pastas, meats, they can be mashed, baked, sautéed and now….now I can add bread to that repertoire. Did I mention they last forever and are just beautiful to look at? Edible decor. What more could you ask for?
I loved this bread recipe. I tweaked it slightly but it is amazing especially for being made with only whole wheat flour. It is not so heavy like you might expect, it’s just perfect for toast, and gets better after a day or so for some odd reason! I only let the starter rise for about 8 hours as I started it early in the morning as opposed to the night before and I omitted the flax seeds but added some wheat germ. Yummy and hearty. It had the perfect crunch factor when toasted and with butter slathered on you just might have to take a knee.
Anyways, you only need half the squash so you can mash-up the other and enjoy…I mean come on…it is soaked in brown sugar and maple syrup. I swear I poured it into a cup and drank it. It is true and so good I am not afraid to admit it.
Miles liked this job I must say. Tell a two-year old to mash and give them enough time and you know what? You will without a doubt show them what success feels like.
It’s supposed to be uneven and chunky anyways
This bread was so fun to make. It took a little extra time because of the starter but over all it was worth it. Besides, it’s unusual and what is better than that?