Turkish Turban Squash Bread recipe
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Ingredients
- 1 Turkish turban squash, halved and seeded 4 eggs 1 cup white sugar 1 cup dark brown sugar ½ cup applesauce ½ cup canola oil 1 tablespoon vanilla extract 1 teaspoon freshly grated ginger 2 cups all-purpose flour 1 ½ cups whole wheat flour 2 ¼ teaspoons baking soda 1 ½ teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon ground cloves 1 cup sweetened dried cranberries (such as Craisins®)
Nutrition Info
- 382.3 caloriescarbohydrate: 71.2 gcholesterol: 46.5 mgfat: 8.7 gfiber: 4.9 gprotein: 7.3 gsaturatedFat: 1 gservingSize: -sodium: 417.7 mgsugar: 40.3 gtransFat: : -unsaturatedFat: : -
Directions Turkish Turban Squash Bread
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place turban squash halves cut-side in a baking dish. Pour a small amount of water into the bottom of the dish.
Bake in the preheated oven until very soft, about 1 hour. Pour out any moisture that accumulated in the cavity of the squash. Let cool until easily handled, 10 to 15 minutes.
Scoop squash flesh into a large bowl. Mash until smooth. Transfer to gallon-sized freezer bags and refrigerate, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
Combine 4 cups mashed squash, eggs, white sugar, dark brown sugar, applesauce, oil, vanilla extract, and ginger in a large bowl, beat with an electric mixer on medium speed until well blended, about 3 minutes.
Whisk all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a separate bowl. Stir into the squash mixture with a wooden spoon until just blended. Fold dried cranberries into the batter.
Divide batter between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.