Prep 40 mins
Cook 1 hr 45 mins
From Vegetarian Times, October 2007.
- 1 medium butternut squash, halved and seeded
- 1 tablespoon maple syrup
- 1 1⁄2 cups spelt flour or 1 1⁄2 cups all-purpose flour
- 1⁄2 cup sugar
- 1⁄2 cup walnuts, plus
- 2 tablespoons chopped walnuts, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄4 cup canola oil
- 1⁄3 cup plain soymilk (unsweetened)
- 1 tablespoon vanilla extract
- Preheat oven to 350°F.
- Coat baking sheet with cooking spray.
- Place squash halves cut-side down on baking sheet.
- Bake 40 to 45 minutes, or until soft. Cool.
- Scoop flesh from skin, mash with maple syrup, and set aside.
- Coat a loaf pan with cooking spray.
- Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
- Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth.
- Fold squash into liquid ingredients with spatula.
- Stir squash-liquid mixture into flour mixture.
- Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts.
- Bake 60 minutes, or until toothpick inserted in center comes out clean.
- Cool 20 minutes on wire rack, then unmold and cool completely.
I love this recipe! I use coarsely ground whole wheat flour and Almond milk and it is amazing, both with and without nuts. Thank you for sharing!