miss ainslie’s rosemary scented squash bread
“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.
Enjoy!
~Melissa