Savory Winter Squash Bread
Makes 1 (9×5-inch) loaf
- ⅔ cup plus 1 tablespoon extra-virgin olive oil, divided
- 3 tablespoons honey, divided
- 3 teaspoons kosher salt, divided
- 1 medium acorn squash (about 2 pounds), halved lengthwise and sliced crosswise ¼-inch thick
- 5 large eggs
- ½ cup whole milk
- 3 cups all-purpose flour
- 1 cup grated Pecorino Romano cheese
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 2 teaspoons ground black pepper
- 1½ teaspoons baking powder
- Garnish: fresh rosemary sprigs
- Preheat oven to 425°. Spray a 9×5-inch loaf pan with baking spray with flour. Line a rimmed sheet pan with parchment.
- In a large bowl whisk together 1 tablespoon olive oil, 1 tablespoon honey, and 1 teaspoon salt. Add squash, tossing until fully coated. Place in a single layer on prepared sheet pan.
- Bake for 30 minutes. Let cool completely. Reduce oven temperature to 350°.
- In a large bowl whisk eggs, milk, remaining ⅔ cup oil, and remaining 2 tablespoons honey until combined.
- In a medium bowl, whisk together flour, cheese, chopped rosemary, sage, pepper, baking powder, and remaining 2 teaspoons salt. Gradually add flour mixture to milk mixture, folding until combined. Alternate layering one-third batter and one-third squash slices in prepared pan. Top with remaining squash slices and top with rosemary sprigs.
- Bake until a wooden pick inserted in center comes out clean, about 55 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
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