Ellwood Thompson’s Blog

 As we find ourselves in the peak of the holiday season, delicious winter squashes area at the peak of their season. Butternut Squash shines at the top of this list, and we know you’ll enjoy the almost sweet flavor it adds to any traditional recipe. Butternut Squash’s unique nutrient combination of vitamins A, C, and E makes it a superfood for your immune system. Vitamin A’s “anti-infective” properties from the body’s first line of immune defense. Vitamin C helps inactivate viruses and may reduce the severity and duration of colds, white vitamin E shields immune cells from free radicals and may boost the production of white blood cells. The food is low in saturated fats, cholesterol, and sodium.

Organic Butternut Squash Apple Bread

Most and tender, this delicious breakfast bread tastes simple incredible. This recipe makes one loaf, which might not be enough.

Ingredients: 1.5 cups of all-purpose organic unbleached flour, 1 cup of light organic brown sugar, 1 teaspoon of cinnamon, 1 teaspoon of allspice, ¼ teaspoon of salt, 2 teaspoons baking powder, 1/3 cup chopped walnuts or pecan (optional), 1/3 cup of dried cranberries, 1-15oz can of Farmer’s Market Organic Butternut Squash Puree, 2 eggs (local or organic preferred) lightly beaten, ¼ cup applesauce, 1/3 cup apple juice or skim milk, or you can get wild and use egg nog.

Preheat the oven to 350F. Lightly grease a standard loaf pan (9×5x3) with organic butter or veggie oil. Combine all your dry ingredients in a large mixing bowl (flour through dried cranberries) Combine wet ingredients in another bowl (butternut squash through apple juice of skim milk). Make a well in the center of the dry ingredients and fold in wet ingredients until just combined. Pour into loaf pan and bake in the center of the oven for about 1 hour and 15 minutes until baked though. Insert a skewer or toothpick into the center to test doneness. The loaf should come out clean when removed. *This Recipe was taken from the awesome people at Farmer’s Market Organics.