The Best Thing Since Sliced Bread? This Vegetarian Squash Bread That My Dad Dreamed Up

Photo: Getty Images/Westend61
Each year, after spending the holidays in Charleston, South Carolina, I return to a tiny New York apartment with its empty refrigerator and my head full of new recipes ideas. You see, my dad is something of an expert when it comes to inventing new dishes that require just a few ingredients. Each recipe is more mouth-watering than the last and I waste no time in recreating them. I drop my luggage and make a beeline for the grocery store, where I'm bound to do a little damage.

This past Christmas season, I went downstairs each morning to the kitchen knowing delicious homemade treats would be waiting for me—sugar-crusted blueberry scones, trays of biscuits, and quiches that would make Julia Child proud. But I predict that only one recipe will be my meal-prep hero in 2019, and it only adds two items to your shopping list.

Dad's squashbread (feel free to @ me if you have a more creative name) calls for just two ingredients: squash (of any variety) and eggs.

Just this week, I chopped up a squashbread and mixed it into a salad; I used another as a pizza crust; I bought an avocado and made soft tacos; and since we're all friends here, I'll admit that I snacked on several fresh out of the oven along the way. I suspect that if you topped squashbread with a healthy hazelnut spread, you'd have a delightful sort of crêpe even the French would declare délicieux.

Without further ado, I give you a versatile recipe from my kitchen to yours.

How to make two-ingredient squashbread

zucchini and squash recipe
All Photos: Kells McPhillips; All collages: Well+Good Creative

    1. Cut in half (or in slices) a spaghetti, acorn, or other squash of your choosing. Scoop out the seeds. (Keto-followers, you can use zucchini!)
    2. Roast the squash at 450 degrees, until the flesh is soft to the touch (about 25-40 minutes).
    3. Allow the squash to cool, peel and discard the rind. Mash the remaining squash by hand or in a blender.
    4. Add two eggs for each cup of puréed squash, and work it into the consistency of a thin pancake batter. (Pro tip: For a grittier texture, sprinkle in a few tablespoons of almond meal and stir until combined.)
    5. Pour or scoop the batter onto pre-oiled baking sheet, using a 1/2 cup of batter at a time. Use more if you plan to make pizza crust and less for light snacks. They should peel right off at any size, go big if you like!
    6. Pop them into the oven at 450 degrees and bake for 25 minutes, or until the edges start to brown. And voilà!
    7. Add pesto, mozzarella, and tomatoes for an Italian-inspired dish. Create a taco with avocado and black beans. Or smear on some hummus for an effortless snack. Eat 'em! Enjoy 'em! And share 'em (or not)!

On the hunt for more recipes that won't require umpteen million ingredients? Check out this pumpkin fudge and toastless avocado toast

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