I was going through all of the photos I had taken around Christmas the other day when I came across the pictures I had taken of this Butternut Squash Cornbread. At first I was shocked–how could I have forgotten to post the recipe for something so amazingly delicious?!?! Then it occurred to me exactly how I had let this gem slip through the cracks: the first time I made this recipe was just days before Christmas. At the time, I’m pretty sure I was experiencing a mini breakdown (as was everyone else at that time I’m sure). In my state of insanity, I had resorted to baking to calm me down. I fell in love with this cornbread on the first bite and had fully intended to post the recipe once I had settled down in Houston over the break, but never found the time.
As it turns out, not posting the recipe sooner turned out to be a blessing because it gave me an excuse to make this cornbread again.You see, I’m bad about writing down recipes. I often just throw ingredients together and either hurriedly scribble down the recipe as I go along or write it down afterward while it’s still fresh in my memory. In this case, I had written down most of the ingredients, but much of it was illegible chicken scratch and there were a few holes in the recipe. So, I opted to make the cornbread again to fill in the holes and get a more precise recipe.
When I was done baking, I was quickly reminded how much I LOVE this cornbread! It’s a bit sweeter and more flavorful (especially if you love squash like I do) than your typical cornbread. Moreover, it goes well with everything. I’ve been eating it alongside soup, roasted veggies, and some of my leftover kale & black-eyed pea stew. Before Christmas, I also topped it off with some cranberry persimmon sauce (pictured below) and the savory-sweet-and-tart combo was awesome!
I’m so glad to finally share this! I promise not to withhold for so long next time
- 1 small butternut squash
- ½ Tbs. melted coconut oil
- ½ Tbs. maple syrup
- ¾ cup cornmeal
- ¾ cup flour (I used Bob’s Red Mill All-Purpose Baking Flour)
- 3 tsp. baking powder
- ½ tsp. cinnamon
- ¼ tsp. allspice
- ½ tsp. salt
- 1 cup butternut squash, pureed (from cooked squash)
- 2 cups almond milk
- ¼ cup coconut sugar (or brown sugar)
- 2 Tbs. ground flaxseed
- 2 Tbs. melted coconut oil
- 1 tsp. lemon juice
- 1 Tbs. maple syrup
- Preheat oven to 350 degrees F.
- Slice butternut squash in half and remove the seeds. Lay the squash cut-side up in a baking dish or sheet pan. Brush the inside of the squash with the melted coconut oil and maple syrup. Bake for 30-45 minutes, or until fork-tender.
- While the butternut squash is roasting, combine the cornmeal, flour, baking powder, cinnamon, allspice, and salt in a mixing bowl.
- Once the butternut squash is tender and cooked through, remove from the oven. Allow to cool enough to handle the squash.
- *If using a cast iron skillet, grease the inside of the skillet–I used the coconut oil/maple syrup that had pooled inside the hollowed-out cups of the squash as it baked, which gave the cornbread a crispy and slightly sweet crust. Place the skillet in the oven to heat up while preparing the cornbread batter.
- Scoop the cooked butternut squash into a food processor and blend until smooth. You’ll only need one cup of pureed squash for this recipe, so reserve the rest for later use (I freeze mine and use it in pasta sauces and other baking recipes). Add the 1 cup of pureed squash to a blender or food processor along with the almond milk, coconut sugar, flaxseed, coconut oil, lemon juice and maple syrup. Blend until smooth and allow the mixture to sit for a few minutes (it will thicken a little from the flaxseed).
- Slowly pour the squash mixture into the mixing bowl with the dry ingredients. Stir well until a batter has formed.
- Pour the batter into the hot cast iron skillet (or a greased loaf pan) and bake for approx. 45 minutes, or until an inserted knife comes out clean.