Butternut-Yogurt Bread

Directions

Ingredients :

1 butternut squash

unpeeled

¾ cup white whole wheat flour

⅓ cup shredded part-skim mozzarella cheese

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon ground coriander

1 egg

¼ cup fat-free Greek yogurt

2 tablespoons unsweetened applesauce

1 tablespoon cold-pressed olive oil

2 tablespoons sunflower seeds (Optional)

Methods :

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.

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).

Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.

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.

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.