Step 1

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

Step 2

Prep the butternut squash: Use a sharp knife to cut off both ends of the butternut squash. You’ll cut about ½ inch off each end so that there is no stem or root. You’ll be left with butternut squash that is flat on both sides so that it’s easier to prop up. Next, place the butternut squash upright or vertically with the larger side down on a wooden cutting board that’s very secured to your counter. Because you’ve cut the ends off of the squash, it should be nice and stable. We don’t want the cutting board or squash to wobble as you cut it. Cut the butternut squash vertically down the middle with a sharp chef’s knife. You’ll then use a spoon to scoop out the seed of the cut butternut squash. Set aside to roast for later or discard them.

Step 3

Roast the squash: Place the squash on the prepared baking sheet. Drizzle with olive oil then sprinkle with cinnamon and brown sugar and rub into the squash. Flip the squash over so that it’s skin side up and roast for 45 minutes to 1 hour until squash is very fork tender. Allow squash to cool for at least 10 minutes before handling.

Step 4

Reduce temperature in the oven to 350 degrees F. Line a 8 ½ x 4 ½ inch loaf pan with parchment paper and grease with nonstick cooking spray. Set aside.

Step 5

Make your streusel topping while squash cooks or while it is cooling: In a medium bowl, mix together the flour, walnuts, brown sugar, cinnamon and salt. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick ‘crumbs’. Cover the bowl with plastic wrap and place in the fridge until ready to use.

Step 6

Brown your butter: Place a medium pan over medium heat and add in ½ cup butter. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After about 5 minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside until cool enough to touch, about 5 to 10 minutes.

Step 7

Mix wet ingredients: Scoop about half of the cooled roasted butternut squash out onto a plate or into a large bowl and mash it with a fork (reserve the other half of squash for enjoying or freeze in an ice cream tray and mix into smoothies later!) This should measure about 1 heaping cup mashed butternut squash. In the same bowl with the mashed butternut squash, add the pure maple syrup, eggs, yogurt and vanilla extract. Whisk together until smooth and well combined.

Step 8

Add in the dry ingredients to the wet ingredients: flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Mix until just combined, then add in the cooled brown butter and stir again until butter is well-incorporated into the batter. Finally, gently fold the walnuts into the batter.

Step 9

Pour batter into the prepared loaf pan and smooth the top. Sprinkle the streusel evenly over the top of the batter.

Step 10

Bake the bread for 50-65 minutes or until the tester comes out clean. Allow bread to cool for at least an hour before removing from the pan and slicing into. I love serving this with honey butter or butter & sea salt.