miss ainslie’s rosemary scented squash bread

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“Miss Ainslie gathered a bit of rosemary, crushing it between her white fingers. ‘See,’  she said, ‘some of us are like that, it takes a blow to find the sweetness in our souls.’ ” ~ Lavender and Old Lace by Myrtle Reed (1874–1911) American Poet and Journalist

In a big mixing bowl, combine the wet ingredients:

 2 cups cooked, mashed butternut squash

 1/3 cup buttermilk

 2 large eggs

3/4 cup Parmesan cheese

 1/2 cup shredded cheddar cheese

1/4 cup finely chopped onion

 2 Tablespoons honey

 3 Tablespoons extra virgin olive oil

2 Tablespoons finely chopped, fresh rosemary

 1 teaspoon minced garlic

 In a separate mixing bowl, combine the dry ingredients:

 2 and 1/2 cups all-purpose flour

 4 teaspoons baking powder

 1/2 teaspoon smoked paprika

 Mix wet and dry ingredients just until well combined and evenly incorporated. Butter a 2 quart casserole pan (or, 10-12 large muffin tins, if you prefer.). Pour batter into casserole pan(s).  Sprinkle the top(s) with toasted squash seeds and a little more rosemary, coarsely chopped.

 For a casserole loaf: bake at 425 degrees for 45 minutes to an hour, or until deep golden brown and a knife inserted into the center of the bread comes clean… For muffins: bake at 425 degrees for 20-25 minutes or until set and a toothpick comes clean when inserted in center of a muffin. Remove from oven and allow to cool in the pan for about 15 minutes before transferring to a cooling rack. Cool completely before putting bread or muffins in an air-tight container and storing in the fridge.



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