How To Make Butternut Squash Sage Pull-Apart Bread
This butternut squash pull-apart bread is perfect for the whole family to enjoy. It’s brushed with maple-olive oil with fresh sage then baked until golden.
Serves:
Ingredients
For Squash:
- 1medium butternut squash,peeled and cubed
- 1tbspolive oil
- 1tspsalt
- 1tsppepper
For Dough:
- ¾cupwhole wheat flour
- 1¾cupall-purpose flour
- 2tspinstant yeast
- 2tspsalt
- 2tspground ginger
- 1tbspsage,fresh, chopped
For Maple Olive Oil:
- 1tbspolive oil
- 1tbspmaple syrup
- 3tbspolive oil
- 2tbspmaple syrup
- ½tspsalt
- 1tbspsage,fresh, chopped, plus 1-2 tbs whole leaves, divided
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Roast the Squash:
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Add the butternut squash to the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
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Bake for 30 minutes until the squash is tender and starting to brown around the edges.
Dough:
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Transfer the squash to a large bowl and mash until smooth.
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In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
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Stir with a wooden spoon until well mixed. Add 1 cup of the mashed butternut squash (save the rest for another use) and work with hands until the dough begins to come together.
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Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
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Place the dough in a bowl, cover with a kitchen towel, and let rise for 1 to 2 hours in a warm place until doubled in size.
Maple Olive Oil:
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In a small bowl, mix together the olive oil, maple syrup, and salt.
To Assemble and Bake:
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Once the dough has risen, roll out to about a 20-inch wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
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Cut the dough into about 1½-inch squares. Roll up each dough square like a jelly roll.
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Place the dough pieces in a greased 8½x4½-inch loaf pan with the cut sides up. Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
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Towards the end of proofing, preheat the oven to 350 degrees F.
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Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
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Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cooking time.
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Let the bread cool for 15 minutes before serving. Enjoy!
Nutrition
- Calories: 135.98kcal
- Fat: 4.71g
- Saturated Fat: 0.72g
- Monounsaturated Fat: 3.15g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 21.74g
- Fiber: 2.21g
- Sugar: 3.04g
- Protein: 2.82g
- Sodium: 140.51mg
- Calcium: 40.65mg
- Potassium: 173.92mg
- Iron: 1.44mg
- Vitamin A: 169.25µg
- Vitamin C: 6.89mg
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