{"id":9116,"date":"2014-03-18T05:00:47","date_gmt":"2014-03-18T12:00:47","guid":{"rendered":"http:\/\/sanaeishida.com\/?p=9116"},"modified":"2014-03-17T20:31:34","modified_gmt":"2014-03-18T03:31:34","slug":"brown-butter-butternut-squash-bread","status":"publish","type":"post","link":"https:\/\/sanaeishida.com\/?p=9116","title":{"rendered":"Brown Butter Butternut Squash Bread"},"content":{"rendered":"

\"brownbutter-butternutsquash-bread2\"<\/a><\/p>\n

For a long time, butternut squashes intimidated me. The size, the shape, the armor of seemingly impenetrable skin. Inspired by lovely Lucinda’s suggestion in one of the comments, however, I tentatively bought a medium-sized butternut, hacked it in quarters, scooped out the seeds, sprinkled salt and pepper, and stuck it in the oven for about an hour. I admit I was a little spent after cutting the thing. It’s time to get our knives sharpened, it seems.<\/p>\n

Fifty-some minutes later, gourd-shaped hulls filled with golden, steaming, sumptuously sweetened, anti-inflammatory pulp emerged (did you know that winter squashes have all sorts of health benefits?).<\/p>\n

\"brownbutter-butternutsquash-bread1\"<\/a><\/p>\n

My aim was to make soup, and I did. Tossed in with vegetable stock, an array of hearty cruciferous and root veggies and white beans, the pureed butternut squash soup was delicious. I had a lot left over that I didn’t use in the soup, though, and wasn’t sure what to do with gobs of roasted butternut.<\/p>\n

\"brownbutter-butternutsquash-bread3\"<\/a><\/p>\n

Enter Brown Butter Butternut Squash Bread<\/a> – an unwieldy dish to say, but oh-so-melt-in-your-mouth-good when consumed. I paced myself and had only one small slice, but this loaf disappeared in a matter of minutes. To reduce the sugar high, I skipped the glaze, and I for one felt no loss. It’s one of those comforting sweet baked goods in the banana and pumpkin bread family, but even better. I think it’s the browned butter that makes the difference, adding depth to the taste.<\/p>\n

\"brownbutter-butternutsquash-bread4\"<\/a><\/p>\n

I’ve had requests to make the loaf again, and now that I’ve conquered my winter squash fears, I’m ready. Bring it, butternut.<\/p>\n","protected":false},"excerpt":{"rendered":"

For a long time, butternut squashes intimidated me. The size, the shape, the armor of seemingly impenetrable skin. Inspired by lovely Lucinda’s suggestion in one of the comments, however, I tentatively bought a medium-sized butternut, hacked it in quarters, scooped out the seeds, sprinkled salt and pepper, and stuck it in the oven for about an hour. I admit I was a little spent after cutting the thing. It’s time to get our knives sharpened, it seems. Fifty-some minutes later, gourd-shaped hulls filled with golden, steaming, sumptuously sweetened, anti-inflammatory pulp emerged (did you know that winter squashes have all sorts of health benefits?). My aim was to make soup, and I did. Tossed in with vegetable stock, an array of hearty cruciferous and root veggies and white beans, the pureed butternut squash soup was delicious. I had a lot left over that I didn’t use in the soup, though, and wasn’t sure what to do with gobs of roasted butternut. Enter Brown Butter Butternut Squash Bread – an unwieldy dish to say, but oh-so-melt-in-your-mouth-good when consumed. I paced myself and had only one small slice, but this loaf disappeared in a matter of minutes. To reduce the sugar high, I skipped the glaze, and I for one felt no loss. It’s one of those comforting sweet baked goods in the banana and pumpkin bread family, but even better. I think it’s the browned butter that makes the difference, adding depth to the taste. I’ve had requests to make the loaf again, and now that I’ve conquered my winter squash fears, I’m ready. Bring it, butternut.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-9116","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-cooking","7":"entry","8":"has-post-thumbnail"},"_links":{"self":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/9116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9116"}],"version-history":[{"count":11,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/9116\/revisions"}],"predecessor-version":[{"id":9144,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/9116\/revisions\/9144"}],"wp:attachment":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}