By Stacy Hoelting, Culinary Arts Student
At Auguste Escoffier School of Culinary Arts, the Culinary Arts program teaches and practices the utilization of seasonally produced food items in the kitchen. The school not only guides each student toward learning how to incorporate these seasonal items into dishes, but also how to creatively allow the product to stand out on its own with minimal elaborate cooking techniques.
As a result of my garden producing an enormous abundance of yellow squash and zucchini, I have been finding ways to incorporate these vegetables into everything I prepare. However, I still have an overwhelming amount of squash to utilize. Therefore, I decided to start making squash bread, and it’s great because I can freeze loaves of bread for later in winter and spring when summer squash is much more difficult to come by.
The recipe provided below is a foolproof method for squash bread. I have made it the same way multiple times and it always turns out delicious, and the quality of the bread even improves with a day or two.
2 C granulated sugar
2 C all-purpose flour
1 tsp salt
3 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
1 C oil (vegetable or canola)
3 C grated squash
3 tsp vanilla
½ C nuts (optional)
- Mix all dry ingredients together, proceed to make a hole in the middle and add the eggs, oil, grated squash, and vanilla.
- Combine ingredients, fully mixing, and pour into greased bread loaf pan.
- Bake at 325°F for 1 hour.
- Allow to fully cool before removing loaves.