Roasted Squash Cornbread

Today was a warm day, but the clouds were moving in and rain is predicted in our near future. Our summer temperatures are expected to drop and more seasonal 60 degree temps are coming this weekend, so I’m happy. We’ve had such a humid end to our summer this year and being a Southern California girl, I’m not really used to that. The upcoming fall weather is undoubtedly welcome.


The cooling temperatures always make me think of more comforting meals, such as soups or chilies. So, this evening I decided to make chili for dinner and whenever we have chili, we usually have a bit of cornbread, so I made this roasted squash cornbread to play on that fall theme. Roasting your squash brings out great depth and flavor that adds to this bread.


The gentle sweetness of this cornbread mixes well with the spiciness of the chili. It’s even nice to have a warm slice with some melted butter all on it’s own. I might have been guilty of that, once or twice. Bring on the fall weather and meals.




  • 1 1/2 cup organic cornmeal, preferably stoneground
  • 1 1/2 cup unbleached white flour (or gluten-free flour mix)
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt (3/4 tsp if using salted butter)
  • 1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)
  • 1/3 cup maple syrup
  • 1 cup milk
  • 1/2 cup yogurt
  • 1/4 cup melted butter (plus 1 Tbsp for greasing the pan)
  • 1/4 cup vegetable oil
  • 2 eggs


  1. Preheat the oven to 400 F and using a full tablespoon of butter, grease an 8 x 11 baking pan with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.
  2. Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together.
  3. To make roasted squash, cut a squash of your choice in half, scoop out the seeds, and roast it cut-sides facing down on an oiled baking sheet at 400F for about 45 minutes or until soft. Let it cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.
  4. Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, vegetable oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not over mix.
  5. Pour the batter into a greased 8 x 11 baking pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.
  6. Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm!



Recipe from Kitchen Vignettes



2 thoughts on “Roasted Squash Cornbread

  1. Thank you! A friend of mine is having a “pumpkin” party for her one year old. Pumpkin everything, so you got me thinking, is there a recipe out there for pumpkin cornbread and sure enough there is! I’m also making a pumpkin porter for the party,,, should be yummy!

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