Being on Weight Watchers, it’s sometimes difficult to keep meals interesting.  When I was at the grocery store the other day I decided to broaden my horizons and buy a butternut squash. I’ve never eaten one before so imagine my delight when I found after I baked it that it tasted incredibly like sweet potatoes!

Squash Puree

1 butternut squash
Butter Spray
salt to taste
1 1/2 tsp honey (2 pts)
pinch ground cinnamon

Directions

Halve squash lengthwise and remove seeds and strings. Spray the insides with butter spray, season with salt. Place on roasting pan, skin side down. Bake in 350 ° oven for 30-40 minutes or until fork-tender. Remove the squash from the oven, scoop out meat and place in food processor or mixer. Add the honey. Puree (or mix) until smooth. Add a pinch of salt and cinnamon.

Bread

Cooking spray
1 3/4 cup Flour (21sp)
1 tsp baking soda
1 Tbls pumpkin pie spice
1 tsp salt
1 cup pureed squash
2 eggs
1 cup unsweetened applesauce
1/2 cup brown sugar (25sp)
1/4 cup sugar substitute
1 tsp vanilla extract
2 tbsp chopped pecans, toasted (3 sp)

Preheat oven to 350°. Coat 9×5 loaf pan with cooking spray.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice and salt.
In a large bowl combine squash puree, eggs, applesauce, sugars and vanilla extract. Using an electric mixer, beat on medium speed until well combined.

Fold dry ingredients into wet ingredients until just combined; pour batter into prepared pan. Smooth into an even layer; sprinkle with pecans. Bake until a skewer inserted in the center of the bread comes out clean, 55 to 60 minutes*. Cool; remove from pan and slice into 10 pieces. Yields 1 piece per serving.

The point value will depend on the width of your slice. If the bread is cut into 16 slices (and I’m not sure I could make cuts that thin)the smart point value is 3 points per slice; 10 slices would make the value 5 smart points per slice.

*My Quisinart Air Fryer Toaster Oven seems to bake faster than a normal oven even when it is not being used as a convection oven.  I believe my baking time was only about 35 minutes. I can only guess this is caused by the cubic area inside a toaster oven being so much smaller than that of a regular oven. I’ve learned I have to watch my baking items judiciously.

Adapted from Recipe on WW app “Cinnamon Pecan Quick Bread”