I was craving my Savory Squash bread, which I originally posted in 2015. It was a year after Paul died, and I had become comfortable in the tiny house I moved into, comfortable in the tiny kitchen I navigated each day. I was comfortable again.
But, if life teaches us anything, it is that we never stop learning. I learned back then the overwhelming emotions of a death of a person that was intimate to me. I learned how grief is so deeply gripping and that a year later, there was another side to crawl through. I had learned how to live again without the pain. Cooking did that for me.
This recipe came to mind and I wanted to add more ingredients this go round. So, I did just that! More squash, more sun dried tomatoes that were from my garden that I dehydrated and packed in olive oil last fall. I am in comfort food heaven!
3 cups quality all purpose flour
4 teaspoons baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon organic garlic powder
1.5 cups shredded or grated yellow squash, squeezed of excess moisture
1 cup crumbled feta cheese
1/3 cup packed sun dried tomatoes in oil, chopped and excess oil set aside
1/4 cup chopped green onion, about 2-3 medium
1 heaping tablespoon finely chopped fresh oregano
2 large brown eggs
1 cup Greek yogurt, look for a brand with the lowest sugar content
1 stick butter, melted
Preheat oven to 350 degrees. Grease a regular size 9×5 loaf pan or four small loaf pans. I have a pan with four small loaf inserts, look for that! In a large bowl, add the flour, baking powder, baking soda, sea salt and garlic powder. Whisk to combine. Add the squash, feta cheese, sun dried tomatoes, green onions and oregano, mix thoroughly. In a separate bowl, combine the eggs, yogurt and melted butter. Add any oil from the sun-dried tomatoes to the wet ingredients. Whisk to thoroughly combine. Pour the wet ingredients in to the large bowl and gently stir everything until moistened. You may have to use your hands and if the dough is too dry, add 1/4 cup warm water.
Pour into loaf pan(s) and bake. One large loaf may take up to 50 minutes, the smaller loaf pans take 20 minutes. Bake until slightly brown on top and when a toothpick inserted comes out clean. My oven baked these perfectly but I did have to finish the browning under the broiler for 3 minutes.
Serve warm and immediately. To reheat, warm a slice for about 10 seconds in the microwave.