Butternut squash soda bread
Recipe type: Bread
There is something very rustic and homely about soda bread and this is a particularly delicious version. The squash gives a soft texture and the nutty spelt flour is full of flavour. Although it’s not gluten-free, spelt is normally tolerated by people who can’t eat wheat.
Makes 1 loaf
  • 450g spelt flour
  • 50g rolled oats
  • 2 tsp. bicarbonate of soda
  • ½ tsp. mineral salt
  • 250g natural yogurt
  • 450g butternut squash, peeled
  1. Preheat the oven to 200ºC fan / 220ºC conventional
  2. Once you have peeled the butternut squash, cut it into quarters and roast in the oven for 30 minutes or until soft.
  3. Mash with a fork and set aside to cool.
  4. Meanwhile mix the flour with the oats, bicarbonate of soda and salt until well combined.
  5. Make a well in the centre of the dry mixture and add the mashed squash and yogurt.
  6. Stir everything together lightly until the mixture just comes together and transfer to a floured, non-stick baking tray.
  7. Roughly form into a round and make a cross in the centre of the bread by pressing the dough with the handle of a wooden spoon.
  8. Bake in the oven for 40-50 minutes, until golden and cooked through.
  9. Cover with foil during cooking if the bread starts to look a little dark.
  10. Serve warm from the oven or sliced when cool.
  11. This bread is delicious toasted or dipped into soup.
Recipe by EPJHealth at https://www.epjhealth.com/butternut-squash-soda-bread/