Delicious Butternut squash sourdough bread made with roasted butternut squash puree, sourdough starter. No added sugar.
Are you ready for a winter squash season? If you are, then get some butternut squash from the garden or market and try this Butternut squash Sourdough Bread. I love to make bread with all kinds of squash, yes zucchini, pumpkin, butternut squash etc. List is going to grow soon. What is butternut squash?
Butternut squash are sweeter like pumpkin and, they are fruit but treated like veggies in culinary scene.
Butternut squash is not only tasty but also full of vitamins (provitamin A carotenoids, vitamin C, B), minerals, fiber, and antioxidants. it is also a good source of calcium, iron, phosphorus, and copper and low-calorie vegetables however it has some carbs, so it is not suited for keto lifestyle.
They taste great when it is roasted, you can cook boiled and sautéed also. I love to try them in Indian curries where pumpkins are traditionally used.
How to make butternut squash sourdough bread?
I have used same recipe of my Pumpkin Sourdough Bread , which is one of popular posts in my blog, and also it makes delicious sourdough bread.
Just like the other recipe I have not add any sweetener in this recipe too. I found that roasted butternut squash has enough water content. So, you may need to reduce little water content in the recipe. About 20-25g to get more tighter loaf.
Taste wise it is delicious nothing you need to change. It is having subtle butternut squash taste. I used around 45% of the roasted butternut squash puree. That is perfect but reduce amount of water. Whereas in my pumpkin sourdough bread I used canned pumpkin which has less water content.
Which method is good for preparing Butternut squash puree?
I recommend that you roast the butternut squash around 400°F for 50 minutes. I used halved butternut squash and removed all the seeds and just brushed with oil. Then process it in high speed blender without adding any water. It has enough water do not add no more.
How have I made butternut squash sourdough bread?
I made with levain, so that I can make sure that the starter is active and doubling around 4-5 hours. You can use starter too. If using starter, make sure to give extra time for bulk.
In Butternut squash Sourdough bread, you can add spice like cinnamon, ginger, cayenne pepper, nutmeg, and pepper; or if you want to add herbs then try with chives, savory, thyme, sage, and oregano.
If you want to sweeten up your butternut squash sourdough then try honey, maple syrup.
If you want to add cheese, then try sharp cheddar cheese or tangy goat cheese. I have baked a sourdough with goat cheese it remains creamy even after baking. I like that.
I made this recipe as part of this month Breadbakers event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
- Welcome to Bread Bakers! This month, our theme is Vegetable Bread hosted by Cook with Renu
- Butternut Squash Sourdough Bread by Zesty South Indian Kitchen
- Carrot Sandwich Bread by Ambrosia
- Cauliflower Sourdough Crumpets by Food Lust people Love
- Cranberry-Pecan Pumpkin Bread by What Smells So Good?
- Garden Harvest Vegetable Bread Loaf by Making Miracles
- Potato Rosemary Focaccia by Karen's Kitchen Stories
- Purple Pain de Mie by A Messy Kitchen
- Spinach Spiced Sourdough Discard Bread by Cook with Renu
- Tomato Garlic Biscuits by Palatable Pastime
- Vegetable Focaccia by A Day in the Life on the Farm
- Zucchini Bread by Sneha's Recipe
Butternut Squash Sourdough Bread
Ingredients
- Levain
- 20 g starter
- 30 g bread flour
- 20 g whole wheat flour
- 50 g water
- Dough
- 350 g bread flour
- 150 g whole wheat flour/Atta
- 300 g water
- 250 g butternut squash puree
- 100 g active sourdough leavain
- 9 g salt
Instructions
Make Leaven
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 30 g of bread flour, and 20 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
- Around 4 hours of Leaven making, Mix all the flours in 300 g of water along with butternut squash puree in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for one hour.
Add leaven into the dough
- After autolyse with flour and butternut squash puree incorporate the leaven into the dough
- Then after 30 mintues add salt. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 30 minutes for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- After last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
Coil fold
- If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour's interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left, sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. . If you want you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
Cold proof
- After transfering to Banetton, Let rise the dough overnight in the refrigerator. You can keep this cold retard upto 14 hours.
Bake
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 450°F and cook for 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Criss says
I’ve made this bread before and it’s incredible! The butternut squash adds such a unique, delicious flavor.
Amy Liu Dong says
Wow! This is such a great-looking sourdough bread! It looks incredibly delicious and the pattern makes it so tempting! My family will gonna love and enjoy eating this. Thanks for sharing this with us.
Juyali says
I'm in love with this Sourdough! The bread is so comforting and satisfying. It was perfect for toast and sandwiches. It was gone quickly! 😊
Agnieszka says
This butternut squash bread is sensational. Perfect for the fall!
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This worked exactly as written, thanks!
Nora says
This worked exactly as written, thanks!
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Jessica says
I love sourdough and never realized I could make it with butternut squash! The flavors blend and complement perfectly. Loved this recipe.
Ice Cream n Sticky Fingers says
Yum. I haven’t tried making homemade sour dough bread but I will have to try it. I’ve had butternut squash in a smart ones meal and it was delicious. They quit making it though. When I tried regular butternut squash, it just didn’t have the same taste. I’m guessing a mixture of cinnamon with honey or sugar may have been used as a sauce.
Kristine Nicole Alessandra says
Delicious and healthy! What more can you ask for when you want bread! I am trying this recipe and although I am not a good baker, I am sure I can pull this one off. Thanks for sharing.
Catalina says
Who can resist to the homemade bread? I need to try this butternut squash bread!
Mama Maggie's Kitchen says
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Kita Bryant says
Mmm now this sourdough looks really good. I would really enjoy baking this!
katrina Kroeplin says
oh this looks amazing. i seriously need to make this.
Lois says
I know one thing. It sure looks good and it seems like a little heaven, I love bread.
Rosemary says
Wow. Gorgeous bread. Beautiful and tasty looking. I have to admit, I would never have thought of adding butternut squash to bread. Looks divine!
Capri Lilly says
This bread looks incredible! I love the addition of butternut squash
Kathy says
This looks so good. I have been wanting to make homemade bread for some time now. Sourdough is my favorite too. I'm saving this to make later. I can't wait to try it.
Jennifer Van Haitsma says
Never thought to try this, but your breads always look gorgeous! Really well done!
Gervin Khan says
Looking good! I love this post, it's not only delicious but it's also healthy!
Brandy Ellen Writes says
I've never seen butternut squash sourdough bread, but this looks so tasty! I bet it's a delightful flavor, I am thinking I would like a slice toasted with some butter on it.
Pam Wattenbarger says
Your bread always inspires me to get into the kitchen! And with fall on the way, butternut squash sounds delicious!
Emily Woodward says
I would have never thought to put butternut squash in sourdough! This is great!
Samantha says
Oh, and it's beautiful as well! Very pretty 🙂
Sarah Bailey says
I have to admit I've never thought of using butternut squash in bread what a fun idea. I wonder what it tastes like!
Heather says
Two of my favorite things in fall: squash and sourdough. I can't wait to make this!
Ben says
This is a really interesting recipe! There are two things I think of when I think of fall: squash and homemade bread. This combines them both, so I'm eager to make it.
Christina says
Wow I love this idea! this looks amazing.
Andréa Janssen says
This sourdough bread with pumpkin is really delicious!
Kay says
Amazing bread, love watching your video! Bread making is such an art and you are great at it!
Alexandra says
Homemade bread is just so wonderful, and such a favourite to make. This recipe is superb.
Namita Tiwari says
Hello Swathi,
I am a big fan of your sourdough baking and this bread is a beauty. The crumb is perfect and the colour so gorgeous!
Sarah says
I love butternut squash, and in a loaf like this it would be amazing!
Kelly says
We love butternut squash! That's a gorgeous loaf with beautiful color and scoring.
Rebekah Hills says
Such a beautiful loaf of bread! It sounds delicious too!
Wendy Klik says
That loaf is gorgeous!! It needs to be on display in a bakery window.
Stacy says
In color of the crumb inside is divine, as are your delicate cut designs on the outside, Swathi!
Karen @Karen's Kitchen Stories says
I love your decorative scoring! I need to work on that!
Renu says
Love the texture of the bread Swaty. Adding of vegetables to the bread dough adds so much moisture to it. Loved your addition of butternut squash puree...
sneha datar says
A beautiful butternut squash bread that is!