This recipe is perfect for autumn baking, settling into darker evenings, perfect with a hot bowl of soup.
You will need
1 packet of The Gluten Free Patisserie Brown Soda Bread mix
1 butternut squash
350ml cold water
Seeds to sprinkle on top
To prepare the butternutsquash, peel, remove the seeds and dice into small cubes. Place on a baking tray, drizzle with olive oil and roast for about 30 minutes at around 180 degrees Celsius until softened and golden. To add more flavour feel free to season the squash with salt and pepper, herbs, garlic…whatever you like!
While the squash is still warm, puree in a food blender until smooth.
Empty the bread mix into a medium sized bowl, add the squash puree and slowly add the cold water until everything is combined. The mix will be sticky and gloopy. Scrape the mix into a greased 1lb loaf tin. Sprinkle over the mixed seeds to cover the top of the dough. Bake at 170 degrees Celsius for 1 hour and 30 minutes, or until a skewer comes out clean.