Ingredients
6
6 servings
- •1 butternut squash, unpeeled
- •¾ cup white whole wheat flour
- •⅓ cup shredded part-skim mozzarella cheese
- •½ teaspoon baking soda
- •¼ teaspoon baking powder
- •¼ teaspoon ground coriander
- •1 egg
- •¼ cup fat-free Greek yogurt
- •2 tablespoons unsweetened applesauce
- •1 tablespoon cold-pressed olive oil
- •2 tablespoons sunflower seeds (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.
- Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
- Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
- Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.
Nutritional Facts
Per 6 servings
- Calories: 200
- Carbohydrate: 33g
- Fat: 6g
- Fiber: 6g
- Protein: 8g
- Sugar: 5g
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