Butternut Squash Cornbread
This Butternut Squash Cornbread is gluten-free, vegan, and oh-so-good! Seasoned with sage, it's the perfect cornbread recipe for fall.
Servings: 12 squares
Calories: 158kcal
Ingredients
for the butternut squash
- 1 cup cubed butternut squash
- 1 tablespoon olive oil
- salt & pepper to taste
for the cornbread
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 cup almond milk
- cooked butternut squash
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 1/4 cups coarse cornmeal
- 1/2 cup quinoa flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon chopped fresh sage (plus leaves to garnish)
Instructions
- Preheat the oven to 425ºF and line an 8x8 baking pan with parchment paper and set aside.
- Add the butternut squash to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast for 25 minutes, flipping halfway through.
- While the squash is cooking, beat together the flaxseed meal and water and set aside.
- When the squash is done cooking, transfer it to a blender. Add the milk, flax egg, syrup and olive oil. Blend until smooth.
- In a large mixing bowl, whisk together the dry ingredients. Pour the liquid ingredients into the bowl and stir together. Fold in the sage.
- Transfer batter to the prepared baking pan. Top with sage leaves if desired and bake for 23 - 25 minutes until golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing into squares.
Video
Nutrition
Serving: 1square | Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 206mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1240IU | Vitamin C: 2.5mg | Calcium: 94mg | Iron: 1.2mg