Butternut Squash Soda Bread


Prep Time: 
80 minutes
Number of Servings: 
1 large loaf
Recipe Source: 

From Cook Yourself Young by Elizabeth Peyton-Jones ($22.95, Quadrille Publishing, 2015)


  • 14 oz butternut squash, peeled, seeded, and coarsely chopped
  • 3 3/4 c spelt flour, plus more to dust
  • 1/2 c rolled oats
  • 2 tsp baking soda
  • 1/2 tsp Himalayan or Celtic salt
  • 7/8 c plain yogurt


  1. Preheat oven to 425°. Roast squash for 30 minutes, until soft, and then mash and set aside to cool.
  2. Mix flour, oats, baking soda, and salt. Make a well in center and add squash and yogurt. Stir lightly until it just comes together.
  3. Put onto a floured, lightly oiled baking sheet. Roughly form into a circle and make a cross on top with the handle of a wooden spoon.
  4. Bake for 40 to 50 minutes, until golden and cooked. Serve warm or cool. This is especially delicious toasted.


Squash gives this rustic loaf a soft texture. Although not gluten-free, spelt is normally tolerated more easily by people who can’t eat wheat.

Nutrition Info: 

Per serving (serves 10): 225 Calories, 8 g Protein, 41 g Carbohydrates, 7 g Fiber, 2 g Total fat, 327 mg Sodium, Good Source Vitamin A, Fair Source of Iron


Eva Milotte