As late spring transitions into early summer, I reach for this delightful Rhubarb Smoothie recipe, which perfectly captures the season’s essence. Each year, I celebrate the arrival of fresh rhubarb by making a batch of compote or jam, eagerly anticipating the moment this tart ingredient appears at the farmer’s market. If you can’t get enough of this seasonal treat, don’t worry, you can freeze rhubarb to enjoy its unique flavor even when it’s out of season!Â
Just remember to remove the rhubarb leaves, as they are not safe to eat due to their high oxalic acid content. Toss them in the compost pile and focus on those vibrant, delicious stalks instead.Â
This smoothie makes for a refreshing morning boost or a tasty snack throughout the day, and its pretty pink hue is sure to bring a smile to your face!
Quick Tip For Freezing Rhubarb
When it is rhubarb season save that tart rhubarb! To freeze rhubarb, simply wash and chop the rhubarb stalks into 1-inch pieces. Spread them in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer the frozen pieces to airtight freezer bags, removing as much air as possible before sealing. Label the bags with the date, and store them in the freezer for up to a year!
Tools
Vitamix Blender or another high-powered blender
Ingredients In This Strawberry Rhubarb Smoothie
Rhubarb: Cooked rhubarb, prepared as a rhubarb compote or jam, adds a tangy sweetness to your smoothie.
Frozen Strawberries: While frozen strawberries provide a convenient chill, you can also use fresh strawberries. Just add a few ice cubes to keep the smoothie thick and cool.
Coconut Water: This adds a subtle sweetness and a hydrating boost, perfectly complementing the tartness of the rhubarb and strawberries.
Orange Juice: This adds more flavor, sweetness, and depth.
Add-ins
Protein: Enhance your smoothie with a protein boost by adding pumpkin seeds, protein powder, or collagen.Â
Fiber: Incorporate chia or flax seeds for an extra fiber kick that supports digestion.Â
Flavor: Sweeten and elevate the taste with a drizzle of maple syrup, a scoop of ice cream, or a splash of pomegranate juice for a unique twist.
Substitutions
Strawberries: If you want to switch things up, or don’t have strawberries, try using fresh fruits such as raspberries, cherries, or blackberries.
Liquid: For a creamy smoothie, opt for coconut milk, or another creamy plant-based milk.
Step-By-Step Instructions
This recipe is super easy to make.
Blend the Ingredients: In a blender, combine the cooked rhubarb or rhubarb jam, frozen strawberries (or fresh with ice), coconut water, and any optional protein, fiber, or flavor ingredients you’d like to add.
Adjust Consistency: Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust: Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
A Variation
Transform your morning smoothie into a deliciously thick smoothie bowl by reducing the amount of liquid, making it so thick you can spoon it up! Pour the thickened smoothie into a bowl and top it with your favorite toppings, such as sliced sweet strawberries, crunchy nuts, seeds, and a sprinkle of granola.
Serving Suggestions
Pour the smoothie into a glass or bowl, adjusting the liquid as needed to find the right consistency. For a thicker smoothie bowl, reduce the liquid to create a delightful texture that you can enjoy with a spoon.
I love to serve this recipe as a light breakfast or as a complement to a heartier morning meal. It pairs wonderfully with avocado toast, waffles, or a savory quiche!
Additionally, this smoothie makes a fantastic snack, providing a tasty way to add more fiber and fruit to your diet throughout the day. Enjoy!
Dietitian Approved Recipe
This Strawberry Rhubarb Smoothie is a healthy addition to a balanced diet. It offers a delightful blend of flavors while providing essential nutrients. With its combination of fruits and vegetables, this smoothie is packed with vitamins, minerals, and antioxidants that support overall health.
To enhance the nutritional profile and make this smoothie more satisfying, I recommend adding protein powder, such as collagen, which can aid in muscle recovery and promote skin health. Additionally, incorporating crunchy seeds like chia seeds not only boosts the fiber content but also provides healthy omega-3 fatty acids, which are beneficial for heart health.
This recipe is not just delicious; it’s a practical way to incorporate more fruits and fibers into your diet, making it an excellent choice for breakfast, a snack, or a light meal.
This Rhubarb Smoothie is a magnificent combination of sweet and sour. The frozen berries, rhubarb compote, cocnut water, and orange juice make a brilliant beverage.
If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.
Adjust Consistency:
Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust:
Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
If you’re looking for a quick and healthy breakfast option that’s both satisfying and delicious, fruit parfaits are the perfect grab-n-go breakfast.Â
This is one of my favorite simple recipes for busy mornings because it’s nutritious and incredibly easy to make. Packed with layers of fresh fruit, creamy yogurt, and crunchy granola, these parfaits offer a balanced meal to kick-start your day.Â
Plus, starting off with a healthy breakfast can help trigger more good choices throughout the day.
Why I Love This Fruit Parfait Recipe
With busy mornings, easy breakfast recipes are a must! Quick meals are especially important when breakfast is considered the most important meal of the day.
I love this fruit parfait recipe for several reasons:
Keeping Things Simple:Â A simple breakfast recipe makes my life easier.
Meal Versatility:Â It can be enjoyed as a healthy dessert, a quick snack, a filling breakfast, or even prepped ahead for busy days. Whether you’re craving something light or need a more substantial option, this recipe adapts to your needs while keeping you fueled with a perfect balance of protein, fiber, and healthy fats.
Pair this recipe with avocado toast or overnight oats for extra fiber.
A Summer Favorite:Â During the summer months, I love to include fresh strawberries or other berries I picked up from the market.Â
Endless Combinations:Â You can easily customize this parfait by switching up the fruit, yogurt, or even adding fun toppings. There are endless possibilities to keep it exciting. More on this later.Â
Ingredients In This Easy Yogurt Parfait Recipe
Yogurt: Plain Greek yogurt works best for its thick, creamy texture. Whole milk Greek yogurt is my go-to for an extra-rich consistency compared to regular yogurt.
Fruit:Â Fresh fruit-like berries are perfect, or for a twist, try using a delicious lemon rhubarb jam paired with strawberries.
Crunchy Granola:Â Use homemade granola or your favorite store-bought variety for a satisfying crunch.
Optional Add-Ons:
Sweetness:Â For extra flavor, add a touch of maple syrup, honey, or a drizzle of peanut butter.
Extra Crunch:Â Sprinkle on graham crackers, pumpkin seeds, or chia seeds for added texture.
Step By Step Instructions
Step 1: Start with the yogurt layer
Spoon about 1/4 cup of yogurt into the bottom of your jar or glass.
Step 2: Add granola
Sprinkle 1-2 tablespoons of granola on top of the yogurt.
Step 3: Repeat the layers
Add another yogurt layer, followed by a few more tablespoons of granola.
Step 4: Top it off
Finish with a final layer of yogurt, then add fresh fruit, a drizzle of honey, or other toppings if desired.
​Serving Suggestions
This versatile fruit parfait can be enjoyed in several ways:
Filling Breakfast: For a quick and satisfying start to your day, layer your yogurt, fruit, and granola in a bowl or mason jar for an easy grab-and-go option.
Wholesome Snack: It’s the perfect mid-day pick-me-up, providing protein, fiber, and healthy fats to energize you.
Healthy Dessert:Â Serve this parfait to satisfy your sweet tooth without the guilt. It is a lighter, refreshing alternative to traditional desserts.
Great for Meal Prep:Â Make several parfaits ahead of time and store them in the fridge for an easy grab-and-go option during busy mornings or for a quick snack.
Tip:Â To prevent soggy granola, wait to add it just before serving. If you’re prepping parfaits ahead of time, store the granola separately and sprinkle it on top when you’re ready to enjoy your parfait.
Variations For Homemade Parfaits
Yogurt:Â Swap the type of yogurt for regular or flavored varieties like vanilla yogurt.
Fruit:Â Mix it up with fruits like kiwi, mango, cherries, raspberries, or pineapple for a burst of flavor.
Granola:Â Try different types of granola, whether homemade or store-bought. Options like grain-free, vanilla, or chocolate ginger granola can add a unique twist.
Some Combinations:
As promised, here are a few of my favorite fruit parfait combinations to inspire you:
Tropical Crunch:Â Coconut yogurt with pineapple and mango, topped with coconut granola.
Chocolate Berry:Â Honey yogurt with fresh berries such as raspberries or blackberries, finished with chocolate granola and chocolate chips.
Blueberry “Pancakes”:Â Plain yogurt with fresh blueberries, topped with vanilla or maple granola, and a drizzle of maple syrup.
How To Store
To keep your fruit parfaits fresh, store them in airtight containers or mason jars in the fridge for up to 3 days.Â
For meal prep, layer yogurt and fruit first, then add the granola just before serving to prevent it from getting soggy. If you’re in a rush, you can pack the granola separately and sprinkle it on when you’re ready to enjoy.
A Dietitian-Approved Recipe
This fruit parfait is dietitian-approved because it offers balanced nutrition with protein, healthy fats, and fiber-rich carbs. It’s perfect for meal prep and portion control, allowing you to prepare servings in advance while staying on track with your nutrition. Plus, it’s customizable to fit various dietary needs, making it an easy, healthy choice for any meal.
Like This Simple Recipe of Homemade Yogurt Parfaits? Try These Delicious Breakfast Recipes!
The Best Pumpkin Pie Smoothie: Easy and Healthy Recipe
It’s that time of year again when pumpkin takes over our favorite treats such as Pumpkin Spice Lattes, Pumpkin Soup, and the classic Pumpkin Pie! So why not try a healthy and delicious pumpkin pie smoothie recipe?
This Pumpkin Pie Smoothie is packed with all the warm spices and creamy texture of a classic pumpkin pie but packs over 10g protein and 5g fiber!
With natural sweetness from dates and a boost of healthy fats from almond butter, this smoothie is not only delicious but also nourishing, making it the perfect fuel for busy mornings, a nutritious snack, or post-workout recovery.
Why I Love This Recipe
Here are 3 reasons I love this recipe.Â
Tastes Like Dessert:Â It delivers all the cozy flavors of pumpkin pie without lots of extra calories and added sugar.Â
Protein and Fiber:Â This base recipe provides over 10g of protein and 5g of fiber, both of which help keep you feeling fuller for longer by supporting satiety.
Quick and Easy:Â It takes just a few minutes to blend up, making it an ideal option for busy mornings or a post-workout refresh.
Ingredients For This Healthy Pumpkin Pie Smoothie
Pumpkin Pie Filling (canned or homemade)
Frozen banana
Plain Greek Yogurt – It isoptional to use vanilla yogurt or a plant-based yogurt to keep this a plant-based recipe.
Pitted dates
Almond butter – I skip the almond milk and use almond butter and dates!
Vanilla extract
Kosher salt
Water
Optional Add-ins
Boost the protein: Add 1 scoop of collagen, vanilla protein powder, or hemp seeds for extra protein to power your day.
Up the fiber: Sprinkle in chia seeds for added fiber, protein, and texture.Â
Enhance the flavor: Add 1/4 teaspoon of pumpkin pie spice or cloves for more warmth and those cozy fall vibes.
For a Decadent Twist:Â Make this a Pumpkin Pie Milkshake by Swapping the yogurt for vanilla ice cream and water for whole milk or coconut milk.
TIP: Use Leftover Pumpkin Puree
If you have leftover pumpkin puree on hand, use it instead of the pumpkin pie filling!Â
Just add 1/4 teaspoon of pumpkin pie spice to bring in those warm fall flavors.Â
Pumpkin Pie filling has added sugar so feel free to add another date or a drizzle of maple syrup for that extra touch of sweetness in your smoothie.
Directions
Step 1: Add Ingredients
Add all ingredients to a blender.
Step 2: BlendÂ
Blend on high until smooth and creamy.
Step 3: Taste and Adjust
Taste and adjust sweetness or spices if needed.
Optional Garnishes
I love to enjoy this homemade creamy pumpkin pie smoothie with no garnish but here are a few ways to top this recipe.Â
Whipped Cream: Add a dollop on top for a classic pie vibe.
Pumpkin Seeds:Â A nutrient-packed garnish andkeeping things all things pumpkin.Â
The White Chocolate Macadamia Nut CLIF Bars is my favorite flic bar flavor! Â Therefore, I have created a homemade variation you will love.Â
This energy bar is a delicious balance of chewy, nutty, and sweet, making them a fantastic energy boost for hikes, pre- or post-workout snacks, or any time you need a quick, nourishing treat.
In fact, I’d argue that my version outshines the original! Not only do these energy bites have more protein, but they also come with fewer added sugars and are made with wholesome, natural ingredients. Plus, they are vegan and gluten-free!
The Ingredients
With fewer than 10 ingredients, this White Chocolate Macadamia Bar (they’reactually bite-sized balls!) is incredibly simple to make yet packed with flavor and nutrition.
White Chocolate Chips:Â Whether you choose to dunk or drizzle, white chocolate adds a luscious sweetness and creamy texture to each oatmeal bite.
Macadamia Nuts:Â These buttery, sweet, and delicately flavored nuts elevate the oatmeal bites with a touch of elegance and a satisfying crunch.
Oats:Â A staple ingredient, rolled oats bind all the flavors and textures together, providing heartiness and structure. If you’re gluten-free, be sure to use certified gluten-free oats to enjoy this wholesome addition.Â
Flax seed meal:Â My secret ingredient! Flax seed meal works magic by combining wet ingredients to bind the mixture naturally. Plus, it adds a boost of fiber and omega-3s, making these bites both delicious and nutritious.
Maple syrup:Â With subtle notes of vanilla, caramel, and fruit, maple syrup adds a natural sweetness that harmonizes with the other ingredients, perfectly enhancing the creamy almond butter and sweet white chocolate.
Almond butter: Creamy and mild, almond butter serves as the glue, holding everything together while lending a rich, yet delicate flavor.
Vanilla:Â A splash of vanilla extract brings all the flavors together.
Kosher Salt:Â A small pinch of salt works wonders by enhancing the sweetness of the white chocolate and maple syrup.Â
Ingredient Substitutions
Here are three ingredient swaps for your White Chocolate Macadamia Nut Bites:
Almond Butter → Other Nut Butter: Swap almond butter for any nut butter of your choice. A different nut butter will add a slightly different nutty taste and works just as well for binding the ingredients together.
Maple Syrup → Honey: If you’re out of maple syrup or prefer a different sweetness, honey is a great alternative. It adds a floral sweetness and helps hold the bites together while maintaining their chewiness.
Macadamia Nuts → Cashews: Another super buttery nut, cashews have a creamy texture and taste. They provide a milder nutty flavor and are often more affordable than macadamia nuts.
Step-By-Step Instructions
Melt the Creamy White Chocolate:
Place the white chocolate chips and coconut butter in a microwave-safe bowl.
Melt the chocolate in the microwave, starting with 30 seconds, then continue in 10-second increments, stirring between each session. It should take about a minute and a half in total.
Alternatively, you can melt the chocolate using a double boiler on the stovetop.
Mix the dry ingredients:
In a large bowl, mix the rolled oats, flaxseed meal, and chopped macadamia nuts.
Combine Wet Ingredients:
In a separate bowl (or a food processor), mix together the almond butter, maple syrup, vanilla extract, and a pinch of salt until smooth.
Add Wet to Dry:
Pour the almond butter mixture into the dry ingredients and stir until fully combined.
From The Bites:
Using a cookie/ice cream scoop or spoon, scoop out golf ball-sized portions of the mixture and roll them into balls. If the mixture is too sticky, add more rolled oats 1 tablespoon at a time.
Coat with White Chocolate, Chill, and Serve:
Once all the oatmeal bites are formed, dip each one into the melted white chocolate, covering about half of each bite.
Place the coated bites on a plate lined with parchment paper.
Chill the bites in the refrigerator for at least 30 minutes to allow the chocolate to set before serving.
How to Store Oatmeal Bites
I like to store these balls in the fridge to keep them fresh longer while keeping them easily accessible.
For optimal freshness, store these bites in the fridge. They will keep at room temperature for 4 to 5 days, in the refrigerator for 1 to 2 weeks, or in the freezer for 3 to 6 months.
To thaw, leave them out on the counter for 2 hours or refrigerate them for 24 hours before enjoying.
Flax Seeds: A Nutritious Powerhouse for Your Kitchen
What are flax seeds:Â
Flax seeds, also known as linseeds, are tiny seeds with a rich history of both culinary and industrial uses.Â
Taste:
Flax seeds have a mild, nutty, and earthy flavor with a subtle hint of sweetness. Their taste pairs well with various foods, adding a pleasant crunch or smooth texture when ground.
Nutrition:Â
This small seed is packed with dietary fiber, omega-3 fatty acids, and several essential vitamins and minerals, including calcium, iron, niacin, phosphorus, and vitamin E. These nutrients make flax seeds an excellent addition to a well-balanced diet.
Culinary uses:
One of the standout properties of flax seeds is their natural mucilaginous quality. When ground and mixed with liquid, they form a gelatinous mixture, making them an excellent binding agent in baking. That’s why ground flax is often used as an egg replacement in vegan baking or as a nutrient boost in recipes like the one featured here!
You can sprinkle whole or ground flax seeds on cereal, granola, or yogurt, blend them into smoothies, stir them into soups or salads, or incorporate them into baked goods. Whether you’re adding a crunch to your oatmeal or enhancing the texture of your favorite bread, flax seeds are a versatile, nutritious addition to many dishes.
In a large mixing bowl add rolled oats, flax meal, and macadamia nuts. Set aside.
In a medium bowl add almond butter, maple syrup, and vanilla extract. Mix until combined.
Incorporate the almond butter mixture with the rolled oats mixture.
Roll the dough into 1.5 inch balls (a little smaller than a golf ball). Set balls on a plate.
White Chocolate "Frosting"
Over a double boiler, (you may also use a heat-safe mixing bowl over a sauce pan with 1 cup water, or melt via the microwave), melt the white chocolate and coconut butter. Stir until combined. Take care to remove from the heat before the white chocolate starts to burn.
Dip each energy bite into the white chocolate mixture. You may also drizzle the white chocolate over top the energy bites.
Place the energy bites in the refrigerator until the white chocolate is set (about 30 to 60min).
Notes
Storage
Room temp: for 4 to 5 days.Â
Refrigerator: 1 to 2 weeks.Â
Freezer: 3 to 6 months.Â
If you burn your white chocolate here is an article on how to fix it by America's Test Kitchen.
These bite-sized Eggless Chocolate Chip Scones are a less sweet take on classic chocolate chip cookies. With simple ingredients like butter, flour, sugar, and chocolate chips, it’s easy to see why they’re so delicious.
This quick and easy recipe takes less than 30 minutes to make, making them ideal for a snack, dessert, or a sweet addition to breakfast. I love pairing these scones with a hot cup of coffee in the morning!
Why You Will Love This Recipe
Many traditional scones call for eggs, but these tasty eggless scones are perfect for those with egg allergies. They’re so delicious that the whole family will enjoy them, whether or not they have dietary restrictions!
The Ingredients in This Easy Scone Recipe
You only need 8 simple ingredients to make these delicious scones:
Flour: I use bread flour for a chewier texture, but all-purpose flour works perfectly too.
Sugar: Cane sugar or coconut sugar adds a subtle sweetness, but white sugar is a great alternative.
Baking Powder: This is the leavening agent that helps give the scones a light, fluffy texture.
Kosher Salt: For balanced flavor.
Cold Butter: Slice the butter and pop it in the freezer to keep it cold. You can also use vegan butter if needed.
Pure Vanilla Extract: Adds a warm, sweet note that complements the chocolate. You can also try almond extract or a touch of maple syrup as alternatives.
Milk: Whether it’s 2% milk, whole milk, or plant-based milk, all work great in this recipe.
Chocolate Chips: Any dark or semi-sweet chocolate chips will do, so choose your favorite brand.
Step-By-Step Instructions
Step 1: Preheat Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Fluffy Scones Different Ways
You can easily switch up these eggless scones by swapping out the chocolate chips and creating endless flavor variations:
Fresh Fruit: Add fresh blueberries, raspberries, or chopped strawberries for a fruity twist.
Lemon Scones: Mix in fresh lemon juice, lemon zest, and top with a lemon glaze for a refreshing citrus flavor.
Plain Scones: Bake them plain, then slather the sweet scones with homemade strawberry jam or drizzle with a simple glaze for extra sweetness.
Savory Scones: Add chopped chives and cheddar cheese for a delicious savory option.
Vegan Scones: Substitute unsalted butter with vegan butter and use a non-dairy milk alternative like almond or oat milk to make the recipe fully vegan.
How To Store Leftover Scones
You can store scones at room temperature for about 1 to 2 days. To keep them fresh, place them in an airtight container or wrap them in plastic wrap.
For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months.
To reheat biscuits, pop one or all in a preheated oven at 400 degrees F with a bake time of 5 to 7 min. Enjoy!
½cupbutter, chilled and cut into 10 uniform pieces see recipe note
Wet Ingredients
¾cup2% milkwhole, or plant based milk will work as well
1tbspvanilla extract
Add-ins
½cupsemi-sweet chocolate chipsand more for topping
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter
Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients
In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips
Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones
On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve
Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Notes
Butter: 1/2 cup = 1 stick. Margarine can be subbed as a plant-based alternative. Before you start the recipe, allow the butter to chill, cut up, in the freezer for at least 5 minutes.Â
You may have had pumpkin bread, zucchini bread, and banana bread, but have you tried an Acorn Squash Bread recipe?! It is a flavorful bread that carries the cozy aroma of the fall season.Â
This recipe has a slightly nutty flavor and is lightly spiced with ground cinnamon.Â
Why I Love This Flavorful Acorn Squash Bread
This is my new favorite fall treat and I love that this recipe comes together in just one bowl and doesn’t require an electric mixer. It has just the right amount of sweetness for me however, if you want this recipe to be more sweet, you can add a sweet cinnamon spiced glaze.Â
This is a delicious quick bread recipe that is a great addition to your baking rotation. This recipe can be made into squash muffins or dressed with a sweet glaze and toasted pumpkin seeds.
I am growing acorn squash as one of the winter squashes in the garden but you can find acorn squash in most farmers markets and the grocery store around fall and winter.Â
Ingredients
Acorn squash (about 2 cups pureed)Â
Unsalted melted butter, plus more for greasing the panÂ
All-purpose flourÂ
Whole wheat flourÂ
Baking powderÂ
Baking sodaÂ
Ground cinnamonÂ
Kosher saltÂ
White sugarÂ
Eggs
Greek yogurtÂ
Vanilla extract
Optional ingredients: chopped toasted walnuts or chocolate chips
Step By Step Instructions
Step 1: Prepare Homemade Acorn Squash Puree
​Cut the acorn squash in half and remove the seeds.Â
Roasting: Preheat your oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.Â
Air Frying: Preheat your air fryer to 400°F (190°C). Cut the squash halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender.Â
Once your squash is cooked, cool slightly, then scoop flesh out from the outer skin. In a large bowl, mash squash with a potato masher until smooth. Alternatively, you can puree it in a blender or food processor until smooth.Â
Step 2: Preheat OvenÂ
Preheat your oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan with butter, andcooking spray, or line it with parchment paper.Â
Step 3: Mix Wet IngredientsÂ
In a large mixing bowl combine approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.Â
Step 4: Add Dry IngredientsÂ
In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the flour mixture into the squash mixture until just combined. Avoid overmixing to keep the bread tender.Â
Step 5: BakeÂ
Pour the batter into the prepared bread loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown.Â
Step 6: Cool and ServeÂ
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice with a sharp knife and enjoy!Â
Optional:Â Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.Â
How To Serve Acorn Squash Bread Recipe
You can serve this bread warm with a little butter and coffee as a sweet treat with breakfast. Alternatively, you can serve this as a warm dessert. I like to serve this in a small bowl with vanilla ice cream, whipped cream, and a drizzle of maple syrup.Â
How To Store This Acorn Squash Bread Recipe
Short Term Storage:
 After the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
Week-long storage:Â
Wrap the cooled bread in plastic wrap or foil, or place it in an airtight container. Store it in the refrigerator for up to a week.
Long-term storage:Â
I like to make this Acorn Squash Bread in advance and freeze it for later. Freezing is my favorite storage method because it allows me to have this delicious treat ready to go whenever guests arrive. I simply take it out of the freezer, let it thaw, and serve it with coffee for breakfast or warm it up as a cozy dessert paired with ice cream.Â
​Wrap the cooled bread tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe zip-top bag. Label the bread with the date and freeze it for up to 3 months. To thaw, place the bread in the refrigerator overnight or let it sit at room temperature for a few hours. You can also reheat individual slices in the microwave or oven.
½cupunsalted melted butter, plus more for greasing the pan 1 stick
1cupall-purpose flourÂ
½cupwhole wheat flourÂ
1½tspbaking powderÂ
½tspbaking soda
1tspground cinnamon
½tspkosher salt
¾cupwhite sugar
2large eggs
½cupGreek yogurt
1tspvanilla extract
Optional: toasted walnuts or bittersweet chocolate chips
Instructions
Step 1: Prepare Squash
Cut the acorn squash in half and remove the seeds. Roasting: Preheat your oven to 400°F (200°C). Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.Air Frying: Preheat your air fryer to 400°F (190°C). Cut the halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender. Allow the acorn squash to cool slightly, then scoop out the flesh. In a large bowl, mash squash with a potato masher until smooth. Alternatively you can puree it in a blender or food processor until smooth.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inch loaf pan or line it with parchment paper.
Step 3: Mix Wet Ingredients
In a large bowl, stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.
Step 4: Add Dry Ingredients
In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender.
Step 5: Bake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!
Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.
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Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
