One of my top 5 favorite foods is butternut squash. It can be prepared almost any way and I will LOVE it! In raviolis with brown butter, that might be my absolute favorite meal. I usually buy at least a couple butternut squash at the store each month, even during non-squash season. I usually just roast them and drizzle a little maple or agave on top and dig in. Sometimes I get creative and turn it into a soup, or salad, or just mash it up and throw some steamed veggies on top.

Well, the other night for dinner I did not get creative and I just roasted a squash; ate half of it and wrapped up the other half for later. But I didn’t want to just warm up the other half the next day, I wanted to bake with it. Some friends were coming over for dinner and they LOVE bread! So I thought cornbread would be perfect. After I searched a little online for a butternut squash cornbread recipe, I ended up coming across the one I used. Which does not use butternut squash, it uses pumpkin. But, I knew it would be an easy substitute. You could also substitute mashed sweet potato, or even mashed banana.

It was extremely moist, very flavorful and not overly fatty or buttery. It reminds me of fall because it has those fall flavors and aromas that we so look forward too. This recipe will be a standard in my house now, it is seriously that good. You know it is good when 4 people demolish almost the entire pan! I can’t wait to make the pumpkin version of this too.

Recipe Adapted from Real Mom Kitchen
Makes 1 9 inch round pan, 8-12 slices

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup yellow cornmeal
2 large eggs
1 cup butternut squash, mashed (canned works too)
1/2 cup brown sugar
¼ cup canola oil
1 Tbs molasses

Preheat oven to 400°F. Grease 10-inch glass round pan (I used a pie pan)

Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix. I also do this this a fork).

Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and a knife inserted comes out clean.

We ate this along side some BBQ chicken and a salad. It was the perfect meal!