This week’s recipe is for a delicious bread that you can make with your winter squash and pumpkin pie spices.
Sweet Harvest Cornbread with Pecan Streusel
1.5 cups flour
1 cup cornmeal
1 cup pureed squash
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
½ teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
½ tsp. vanilla
2 tbsp. maple syrup
1/3 cup brown sugar
2 tablespoon cane sugar
1 cup buttermilk
¼ melted coconut oil + 1 tablespoon for pan
2 apples peeled and chopped
3 tablespoons melted coconut oil
¼ brown sugar
½ cup chopped pecans
Preheat oven to 400. Peel and chop at least 1 cup winter squash into 1 inch pieces (most anything will do, but I would avoid spaghetti squash). Place in pan and cover with ½ inch water. Bring to boil and cook until very soft (about 10 minutes). Puree* and set aside.
Combine dry ingredients in large mixing bowl (including sugar). In a smaller bowl, combine buttermilk, coconut oil, maple syrup, vanilla and egg. Add wet ingredients to dry, then fold in squash puree and chopped apples.
Coat skillet with melted coconut oil and pour in batter. Combine all streusel ingredients in small bowl then sprinkle over batter. Bake for 40-55 minutes until toothpick comes out clean (remember the apples will keep it moist, so it might take longer than expected).
*if you have a lot of extra squash making a puree and keeping it frozen for baking/soup/etc. is a great way to preserve it
Original recipe and photo for PCH by Kayla Waldorf
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