Acorn Squash Bread
Try this Acorn Squash Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 4 eggs
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/3 up pecans
- 1 1/2 cup almond flour
- 1/4 sp salt
- 1/3 up honey
- 3 tbsp orange juice
- 2 cups acorn squash
- 2 tbsp shredded orange peel
- 1/3 up chopped dried fruit of choice (i used gooseberries
- 1/3 up raisins
- 1 inch piece ginger grated
- 1/4 up ghee or coconut oil
- Carbohydrate 7.52379104882761 g
- Cholesterol 42.3041666666667 mg
- Fat 21.5463504167371 g
- Fiber 1.90706247539544 g
- Protein 4.22948791721481 g
- Saturated Fat 10.3860831875145 g
- Serving Size 1 1 slice (99g)
- Sodium 152.712979168695 mg
- Sugar 5.61672857343217 g
- Trans Fat 1.42554279168845 g
- Calories 231 calories
Cut acorn squash in half, scoop out seeds and cut twice again so you have 8 piecesPut in double boiler and boil until softPreheat oven to 400 degreesScoop out acorn squash and put in bowl with all other ingredients, except for the chopped nuts and apricots, and blend with hand mixer until smoothHand stir in chopped nuts and apricotsLine a 8 x 8 baking dish with parchment paper and pour in batterBake at 400 degrees for 50 min
