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Butternut Squash Cornbread with Cinnamon and Curry

The perfect bread for fall! This cornbread features butternut squash puree, and is seasoned with cinnamon and curry for a robust and aromatic flavor.
Course Appetizer, Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 16 Slices
Calories 244kcal

Ingredients

Squash Puree

  • 1 Butternut Squash

Butternut Squash Cornbread

  • 1 Cup Squash Puree
  • 2 Tbsp Maple Syrup
  • 1 Egg
  • ½ Cup Ricotta
  • ¼ Cup Vegetable Oil
  • 1 Cup Cornmeal
  • 1 Cup Flour
  • 1 tsp Baking Soda
  • ½ tsp Cream of Tartar see note for substitution
  • 1 tsp Cinnamon
  • 1 tsp Curry Powder
  • ½ tsp Cloves

Toppings

  • Squash Seeds
  • ½ tsp Cinnamon
  • Butter for serving
  • Honey for serving

Instructions

Squash Puree

  • Preheat the oven to 400°F, with a rack in the bottom half, and line a sheet pan with aluminum foil. Place a whole butternut squash on the pan, and use the sharp tip of a knife to pierce 8-10 times.
  • Roast for 40-70 min. After the first 30 minutes, check every ten until the squash is soft and easy to pierce with fork. Remove the pan from the oven, and let the squash rest until it's cool enough to handle.
  • Halve the cooled squash, scoop out the seeds and set them aside, peel off the skin, and mash the flesh into puree. You can store the squash puree in the fridge for 3-4 days, or the freezer for up to 3 months.
  • Remove any flesh or strings from the seeds and rinse them until clean. Then dry between paper towels thoroughly. Store at room temperature overnight, or in the fridge for 2-3 days. For longer storage, roast the seeds at 275°F for about 15 minutes, in a single layer.

Butternut Squash Cornbread

  • Preheat (or lower) the oven to 375, and move a rack to the middle. Grease and set aside an 8x8 pan.
  • In a small mixing bowl, combine the squash puree, maple syrup, egg, ricotta, and vegetable oil. Stir until smooth and thoroughly combined.
  • In a large mixing bowl, whisk together the cornmeal, flour, baking soda, cream of tartar, and spices. Add the wet ingredients into the dry, and fold using a silicone spatula just until there are no dry pockets of flour.
  • Pour the batter into the prepared pan. In a small dish, making the cinnamon seeds, by tossing the squash seeds with the cinnamon. Evenly sprinkle over the batter, including any extra cinnamon.
  • Bake for 22-28 minutes until a toothpick inserted into the center comes out clean, and the top of the bread bounces back when you gently touch it. Transfer the pan to a wire rack, and let it cool for at least 30 minutes before cutting.
  • Serve warm with a pat of butter and a drizzle of honey.

Notes

  • Make ahead tips:
    • You can roast the squash well in advance, and store it in the fridge or freezer. If frozen, thaw overnight in the fridge before using.
    • Store the baked cornbread covered tightly at room temperature for 3-4 days. Slice when ready to serve for the freshest taste.
  • Substitutions:
    • You can use 1 tsp baking powder and 1/2 tsp baking soda instead of the baking soda and cream of tartar listed.
    • If you are using frozen squash, or need to supplement the seeds, you can use store-bought or fresh pumpkin seeds instead.
    • If you are not a fan of curry powder, skip it completely; use any combination of ginger, allspice, cloves, and cardamom; or use a pumpkin pie spice.