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Sweet Butternut Squash Bread Sticks w/ Caramel Cocowhip Icing

1 Hour

6 Bars

Get to Know this recipe

In true 2020 fashion, pumpkin season started a little late this year. The delays came from a later start to planting season caused by weather, and by the time you read this, things should be back to normal. As a result, it got us thinking about our options, and we decided to test our nearly there recipes using butternut squash! We had an inkling that this deep orange pumpkin twin sister, whose last night is also pumpkin in Southern Hemisphere, would be just what we needed. And - We were not wrong! It was as delicious as any pumpkin pie dreams you might have!

Sweet Butternut Squash Bread Sticks w/ Caramel Cocowhip Icing

How to Make

Preheat the oven to 350F. Whisk all ingredients. Use this to create a denser loaf than separating your wet and dry ingredients. Melt the coconut oil and mix all the liquid ingredients to the dry. Pour in a bread pan and bake in the oven for 45 minutes. Check to be sure the loaf using a toothpick or fork to make sure you do not get dough on your tool. If you do not, remove from the oven. Your baking is complete. Allow cooling before removing from you load pan and cutting into sticks.

Make the icing by mixing the ingredients and drizzeling it over them. 

Sweet Butternut Squash Bread Sticks w/ Caramel Cocowhip Icing
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Ingredients: ⁣
1 1/2 cup Almond flour⁣
1/2 cup coconut sugar
2 tsp cinnamon⁣
1/2 cup butternut squash purée ⁣
1 tbsp apple cider vinegar⁣
1/2 cup plain greek yogurt⁣
3 tbsp coconut oil ⁣
2/3 cup oat or coconut milk⁣
⁣2 tsp baking powder⁣
1 tsp baking soda⁣

1 cup of cocowhip⁣ mixed with 1/4 cup of coconut or oat milk. We added an drop of caramel flavored stevia

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