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This Butternut Squash Bread is a fall-inspired loaf with the comforting flavor of roasted squash, fresh sage, and parmesan cheese. It’s similar to a savory cornbread but with a more tender, cake-like texture that pairs beautifully with soups, stews, and hearty fall meals.
Krissy’s Notes
I used to call this recipe Savory Butternut Squash Cake because of its texture. It’s denser and softer than a quick bread and reminds me of a rich pound cake. But make no mistake, this is 100% savory. The roasted squash and touch of honey add just enough natural sweetness to balance the salty parmesan and earthy sage.
This recipe is one I make as soon as the leaves start to turn and the days get short. I love how the roasted butternut squash gives it a deep golden color and subtle sweetness, while the parmesan and sage make it unmistakably savory. Serve it warm with a drizzle of olive oil or alongside a bowl of soup or chili. It’s comforting and impressive without being fussy.
What You’ll Need To Make It
The full recipe with exact quantities is in the card below, but here’s a quick overview of the key ingredients.
You’ll need roasted butternut squash, fresh sage, extra virgin olive oil, parmesan cheese, cornmeal, and a touch of honey.
The butternut squash adds moisture and richness, while cornmeal gives a hint of texture that makes this taste like a fall-inspired cornbread. High-quality olive oil and freshly grated Parmigiano Reggiano take the flavor to the next level.
How to Make Butternut Squash Bread
Full details are in the recipe card below, but here’s a quick summary.
Step 1: Roast the squash. Peel, seed, and cut a butternut squash in half. Drizzle with olive oil and roast until tender. If you buy an extra butternut squash, you can also make Butternut Squash Risotto, Butternut Squash Soup or Butternut Squash Ravioli with Homemade Pasta.
Step 2: Make the sage oil. Fry sage leaves in olive oil until crisp, then save the infused oil for the batter.
Step 3: Blend the puree. Puree half of the roasted squash with honey and fried sage leaves until smooth. You’re going to slice the other half.
Step 4: Mix the batter. Whisk the squash puree with eggs and milk, then combine with the dry ingredients of flour, cornmeal, baking powder, salt, pepper, and parmesan.
Step 5: Layer and bake. Alternate layers of batter and sliced roasted squash in a parchment-lined loaf pan. Top with parmesan and sage leaves, then bake until golden.
When it’s done, you’ll have a fragrant loaf that’s crisp on the outside, moist inside, and full of fall flavor.
Make Ahead, Storage, and Reheating
To make ahead: Bake the loaf, cool completely, and wrap tightly. It’s even better the next day once the flavors meld.
To store: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat: Warm individual slices in the oven or toaster oven until lightly crisp on the edges.
Learn From Me
A couple of lessons from making this over the years:
- Make sure the roasted squash is fork tender. It deepens the flavor of the squash and makes the bread taste richer.
- Grate your own parmesan. Pre-grated cheese won’t melt in the same way and can dull the flavor.
- Use fresh sage if possible. Dried sage doesn’t have the same brightness or aroma.
The result is not overly sweet or heavy. It’s the perfect bridge between a savory side and a comforting quick bread.
Frequently Asked Questions
Here are a few questions I’ve gotten from readers over the years.
Yes. The cornmeal adds subtle texture, but you can substitute it with all-purpose flour if you prefer a smoother crumb. I’ve done this once before when I realized I didn’t have any in my pantry.
You can, but roasting fresh butternut squash gives a deeper, caramelized flavor. If using canned, make sure it’s pure squash with no added sugar or spices.
Yep! You can just as easily make this recipe with pumpkin, acorn squash, delicata, or any other variety you enjoy.
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Ingredients
To roast the squash:
- 1 whole butternut squash peeled, seeded, and cut in half with ends trimmed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
To make the bread:
- 2/3 cup extra virgin olive oil
- 20 sage leaves fresh
- 2 tablespoons honey
- 5 large eggs slightly beaten
- 1/2 cup whole milk
- 2 cups all purpose flour
- 1 cup parmesan cheese grated
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons parmesan cheese grated
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Poke holes in both sides of the 1 whole butternut squash and cover with 2 tablespoons extra virgin olive oil and sprinkle with 1/4 teaspoon sea salt.
- Roast in preheated oven for about 45 minutes or until squash can easily be pierced with a fork. Remove from oven. Reduce oven temperature to 350°F.
- Heat about a fifth of the 2/3 cup extra virgin olive oil in a small saucepan over medium heat. When the oil is hot, add 20 sage leaves and cook until crisp, about 5 minutes. Transfer the leaves to a paper towel lined plate and once the cooking oil cools, transfer to a measuring cup and add the remaining olive oil.
- In a food processor, combine half of the roasted squash (reserve the rest for later) with the olive oil, 2 tablespoons honey, and half of the fried sage leaves. Pulse until smooth.
- In a large bowl, combine squash puree with 5 large eggs and 1/2 cup whole. In a separate bowl, whisk together 2 cups all purpose flour, 1 cup parmesan cheese, 1/2 cup cornmeal, 2 teaspoons baking powder, 2 teaspoons salt, and 1 teaspoon freshly ground pepper. Add the dry ingredients to the wet, adding in batches, and stir just to combine.
- Line a bread pan with parchment paper. Slice remaining half of roasted squash into long strips.
- Layer roasted squash with batter.
- Top with 2 tablespoons parmesan cheese and remaining fried sage leaves.
- Bake in 350°F oven for approximately 60 minutes. About 30-40 minutes into baking time, move cake lower in the oven if the top is getting too brown. Check for doneness with a toothpick. Allow cake to cool on wire rack in loaf pan for about 10 minutes, then remove from pan and allow to cool fully. Slice and serve with an additional drizzle of olive oil!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If trying to avoid corn, what sub could be used for cornmeal?
It’s such a small amount. I only really added it for texture. You could just replace it with flour.
I am all set to try this luscious looking bread but have no idea the amount of squash; depending on the size of squash this could make a couple cups of puree to many cups so I’m going to find a different receipe. If you make this more specific I’ll be back to try it.
Oh gosh, so sorry for not including the amount! I know you can also buy pre-cut cubed butternut squash, so I’ll update the recipe. A butternut squash weighing 2 lbs. yields about 3 cups of diced squash after you’ve removed the peel and seeds.
What size of butternut squash? I have them 1/2 pound to 7 pounds on size.
Mine was about 3 pounds.
Love the idea of this! Never thought to have a butternut squash cake, great combo of sweet and savory!
What a unique recipe! I love those chunks of butternut squash inside – yum!
This looks truly amazing. I love all the ingredients in this one. And it is something quite different.
Oh, my word! This bread/ Cake looks phenomenal! I am totally going to give this a try! Butternut is my favorite! And the good Parm and olive oil!! Yum!
What a fab idea, this would be SO good dunked into a bowl of steaming soup. Pinning the recipe for a weekend baking project – thanks so much!