Butternut Squash Fry Bread



  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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To make butternut squash puree, simply cook the squash any way you like, and then blend it up.

In a small bowl combine the squash and eggs. In a large bowl, combine remaining ingredients (except butter). Add dry ingredients into wet and stir to combine.
Preheat a tbsp or so of butter in a heavy bottom pan on the stovetop over medium to medium high heat.
Spoon 2 Tbsp or so of the batter into the preheated pan and allow it to cook for about 2 minutes on the first side.
Flip the fry bread over and flatten it with the back of the spatula.
Allow the bread to cook an additional 2 minutes or so till nicely browned on both sides and cooked through.
Remove from pan and enjoy warm!

*Something to note: I have found butternut squash to have different consistency depending on how you cook it. The consistency you are looking for is a thick pancake batter, so you may need to adjust the ingredients a bit to get that.


  • 1 C Butternut Puree
  • 2 Eggs
  • 1/4 C Coconut Flour
  • 1/2 C Tapioca Flour
  • 1 C Almond Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Tbsp Onion Powder
  • Fresh Cracked Pepper
  • Butter for Cooking


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Recipe Comments

Comment (1)

  1. posted by traweaver on October 22, 2012

    Do you think you could substitute sweet potato puree?

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