Butternut Squash Sage Pull-Apart Bread

Instructions

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
• Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
• Make the dough: Transfer the squash to a large bowl and mash until smooth.
• In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
• Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
• Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
• Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
• Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
• Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
• Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.
• Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.
• Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
• Towards the end of proofing, preheat the oven to 350°F (180˚C).
• Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
• Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
• Let the bread cool for 15 minutes before serving.
• Enjoy!
• Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams