
Yup, I had a conversation on my squash phone and had Mr. Fo take my picture doing so.
Totally normal for a Monday night around here.
It comes in yellow... and other colors I think. It's good as a roasted vegetable. I guess you can chop it up and eat it on a salad? It's starchy, so you can't even say it's low carb. I don't really know it's purpose. UNTIL NOW, that is.
Have no fear. My mother-in-law, Susan, recipe inventor extraordinaire, has made the whole squash thing a lot more interesting. In fact, I am convinced her brilliant Squash Bread recipe is the entire reason this vegetable was created. Sweet but not too sweet, cinammony and just plain delicious, Susan's Squash Bread is perfection in loaf form. It's so perfect, in fact, that several members of the Fo clan had to be consulted before this recipe was put onto the World Wide Web. After meeting with several family ranks, both young and old, this recipe is now being broadcast to the world. And you should really thank your lucky stars. You are about to look at squash in a whole different way.
I GIVE YOU:
Susan's Supremely Sublime
Squash Bread
1 loaf 16 slices
Calories per slice ~ 150
Ingredients:
Flour, un-sifted 1 ½ cups
Cinnamon 2 teaspoons
Baking Powder 1 teaspoon
Baking Soda ½ teaspoon
Eggs 2
Sugar ¾ cup
Oil ½ cup
Vanilla 2 teaspoons
Summer squash,
Coarsely shredded, lightly packed
1 1/3 cups
- preheat oven to 350 F
- grease a 9 by 5 by 3” loaf pan
- mix dry ingredients except sugar thoroughly
- beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored—about 3 minutes
- stir in squash
- add dry ingredients. Mix just until dry ingredients are moistened.
- Pour into loaf pan
- Bake 40 minutes or until toothpick inserted in center of loaf comes out clean
-Cool on rack. Remove from pan after 10 minutes.
** Note: Zucchini or yellow summer squash may be used
___________________________________________________________________________________________________________________
A few comments about my experience making this not so sinful treat.
1) Squash Overflow: The reason I made this was becuase my sis in law Drew brought me over 5 ginormous squash from her vegetable garden. This is significant for several reasons:

Here are some more squash bread making pictures:
Getting that perfect lemon color...

Shredded Squash below...

Just warm out of the oven...

Take a closer look...

Sus, I hope I did your recipe justice. All of you squash haters - hate no more! Make this (semi) healthy bread and you will thank me. For reals.
YUUUUMMM!!! A long time fan of chocolate zucchini bread I must make this asap!!
ReplyDeletethis looks delicious! I feel so lucky to be let in on a Fo Family Secret!
ReplyDeleteI have never heard of sqaush bread, zuchinni... but mmm this looks good!
ReplyDeletenever heard of it either! but zucchini works, so why not squash! We grow our own and do a veggie dish of squash, zucchini, tomatoes and onions, butter, garlic and put in tinfoil and put on grill (or stove) YUM!
ReplyDeleteKim @ http://frostmeblog.blogspot.com
party inspiration
I like to slice it up, marinade in something like Italian dressing or olive oil with garlic salt, and then grill it up!
ReplyDelete