Butternut Squash Soda Bread

Butternut squash soda bread cooling on a white and blue tea towel.
Prep Time: 
80 minutes
Number of Servings: 
1 large loaf
Recipe Source: 
Cook Yourself Young by Elizabeth Peyton-Jones ($22.95, Quadrille Publishing, 2015)


  • 14 oz butternut squash, peeled, seeded, and coarsely chopped
  • 3 34 cups spelt flour, plus more to dust*
  • 12 cup rolled oats
  • 2 tsp baking soda
  • 12 tsp Himalayan or Celtic salt
  • 78 cup 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: 
225 Calories, 8 g Protein, 41 g Carbohydrates, 7 g Fiber, 2 g Total fat, 327 mg Sodium, ★★ Vitamin A, Iron


Elizabeth Peyton-Jones

Elizabeth Peyton-Jones, the author of Eat Yourself Young, has featured in the highly successful TV programme "How Not to Get Old." A fully-qualified naturopath and herbalist, Elizabeth’s London clinic boasts a clutch of celebrity clients.