Butternut-Yogurt Bread Recipe

Name: Butternut-Yogurt Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, unpeeled; 3/4 cup white whole wheat flour; 1/3 cup shredded part-skim mozzarella cheese; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon ground coriander; 1 egg; 1/4 cup fat-free Greek yogurt; 2 tablespoons unsweetened applesauce; 1 tablespoon cold-pressed olive oil; 2 tablespoons sunflower seeds (optional)

Servings: persons

1 butternut squash, unpeeled
3/4 cup white whole wheat flour
1/3 cup shredded part-skim mozzarella cheese
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground coriander
1 egg
1/4 cup fat-free Greek yogurt
2 tablespoons unsweetened applesauce
1 tablespoon cold-pressed olive oil
2 tablespoons sunflower seeds (optional)

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.
2
Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
3
Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
4
Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash, unpeeled, 3/4 cup white whole wheat flour, 1/3 cup shredded part-skim mozzarella cheese, 1/2 teaspoon baking soda, and more.

Yes, Butternut-Yogurt Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut-Yogurt Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions