Ingredients
3-1/2 cups cubed peeled butternut squash (1-inch pieces)2 tablespoons olive oil1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar2 large eggs, room temperature1 teaspoon vanilla extract1-1/2 cups whole wheat pastry flour1 teaspoon baking soda1 teaspoon ground cinnamon3/4 teaspoon salt1/2 cup fat-free plain Greek yogurt1/4 teaspoon fine sea salt
Preparation
Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender. Reduce oven setting to 325°.
Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in mashed squash and vanilla. In another bowl, whisk flour, baking soda, cinnamon and salt; add to butter mixture alternately with yogurt, beating well after each addition.
Transfer to a greased 9x5-in. loaf pan; sprinkle with sea salt. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing the loaf to a wire rack to cool.
