Roasted Acorn Squash Bread


  • 1 ¼ cup flour
  • ¾ baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ½ cup sugar
  • ¼ cup maple syrup
  • ¼ cup vegetable oil
  • 1 large egg
  • ¾ cup cooked acorn squash, puree
  • 2 tablespoons water
  • ¼ cup walnuts, roughly chopped
  • ¼ cup seeds (pepitas, sunflower), divided
  • 1 tablespoon quinoa, uncooked
  • ¼ cup shredded beet or carrot


  1. Preheat oven to 375°.
  2. Slice acorn squash in half and remove seeds and stringy flesh.  Pour ⅓ cup water into a rimmed baking sheet and add squash halves, cut side down.  Roast for 35 minutes or until squash is soft and can easily be removed from the skin.
  3. Spoon out cooked flesh from squash skin, and mash or puree with immersion blender or hand mixer.
  4. Preheat oven to 350° and grease a 9×5 loaf pan.
  5. In a medium bowl, mix all dry ingredients.
  6. In a stand mixer bowl, combine the sugar, maple syrup, oil, egg, and squash puree.
  7. Add dry ingredients to the wet ½ cup at a time, alternating with the 2 tablespoons of water.
  8. Stir in walnuts, quinoa, shredded beets and/or carrots, and half of the seeds.
  9. Pour batter into loaf pan and bake for 30 minutes.  Sprinkle remaining seeds to the top of loaf and bake for additional 15 minutes or until thoroughly cooked.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.