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06 Sep, 2019

Squash Bread

Our autumn menu will see us launch this amazing new squash bread as the perfect autumnal breakfast. And as we are sharers, we wanted you guys to have first dibs on the recipe. Honestly, this recipe is fool-proof, with just a few simple ingredients and a loaf tin needed, you’ll be dining on squash bread all week long.

Recipes

Equipment

Loaf tin

Ingredients

1 butternut squash
120g gram flour
1 heaped tbsp ground flaxseed
½ tsp garlic powder
½ tsp onion powder
½ tsp Malden salt
½ tsp dried oregano
50g pumpkin seeds
50g sunflower seeds

Method

Our autumn menu will see us launch this amazing new squash bread as the perfect autumnal breakfast. And as we are sharers, we wanted you guys to have first dibs on the recipe. Honestly, this recipe is fool-proof, with just a few simple ingredients and a loaf tin needed, you’ll be dining on squash bread all week long.


  1. Cut the butternut squash in half, remove seeds and cut into quarters. Roast in the oven for 30-40 minutes until completely soft.
  2. Scoop the flesh into a bowl and discard the skin. Mash the squash with a fork and add the rest of the ingredients. Bring together as a dough and tip into a lined loaf tin. Sprinkle with some extra seeds and bake in the oven for 30-40 minutes, you can tell it’s done by placing a clean knife in the centre, if the knife comes out clean it’s go to go.
  3. Remove from the oven and allow to cool. Slice and serve with whatever toppings take your fancy. We can recommend hummus, roasted onions and cherry tomatoes.
  4. Enjoy x
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