Scrumptious butternut squash tea bread!

Most Friday nights we have a traditional Jewish Friday night dinner, involving candles, challah bread and Kiddush wine.  I have been making good use of our breadmaking machine and been making my own challah bread.  Before I put the challah bread in the oven, I crack an egg, separate the yolk from the white and spread egg yolk all over the top of the challah dough.  Not wanting to waste this, I put the yolk and white back together in a reused jar and put it in the fridge.

For dinner on Friday we often have roast chicken, roast potatoes and roasted butternut squash.  A butternut squash lasts me a few weeks, however recently after using up what I needed we only had a bit left which wasn’t quite enough for another meal.
So I had a bit of butternut squash and an egg that needed using up.  My husband has a thing for afternoon tea and I have been making banana tea bread quite regularly, but this week I didn’t have any bananas at all, let alone any that were going mouldy in the bowl.  So  I thought  – butternut squash tea bread, why not?  I found this recipe on the internet and adapted it to fit the ingredients I had available.  








The ingredients I used:

1 beaten egg (or remains of an egg used for egg washing purposes)
250g grated butternut squash (approximately – if you have slightly more or slightly less that is fine)
90g cooking olive oil
85g water
350g self raising flour
30g honey
30g agave nectar (I only used this because I ran out of honey.  You could substitute this for honey)
30g light muscovado sugar
30g dark muscovado sugar
100g brown sugar
1/2 tsp of ground ginger
Note:  if you don’t have various varieties of sugar, as long as you have 160g in total you can use just one type, although I wouldn’t recommend just using the dark muscovado sugar as it has quite a strong taste!    

Method:
Mix all the ingredients together in a bowl with a wooden spoon.  Pour into your loaf tin and bake for 40 -50 minutes at 175 degrees C.  I use either a stoneware or glass loaf tin to bake.  

Tip: line the bottom of your loaf tin with greaseproof paper – to make sure it fits exactly place your loaf tin on the paper, draw around the bottom and cut it out!

I actually cooked my loaf for an hour, but I think it was a bit overcooked around the edges.  I wasn’t sure about it when it was first cooked as it smelled of butternut squash!  Once it had cooled though, you would never be able to tell it contained butternut squash and made a lovely healthy scrumptious sweet snack for afternoon tea!
What sweet things do you make out of your savoury leftovers?  I would love to hear about them!
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