Gluten Free savory butternut squash bread made with tahini and sage makes for a high protein and nutritious breakfast or wonderful snack alongside lunch and dinner. Healthy and delicious!
Preheat oven to 375 and line an 8" x 4" loaf pan with parchment paper.
In a high powered blender add your two cups of butternut squash and ⅓ cup olive oil and blend until almost fine pieces are mixed. Remove and set aside.
In the same blender (you may rinse real quick) add your oats and pulse until grounded. Next add your flax seed meal, almond flour, baking powder, baking soda, ground sage, garlic powder and salt. Blend until mixed together.
Next add your tahini, butternut squash shreds, remaining ¼ cup of olive oil and eggs.
Blend until all ingredients are combined.
Pour ingredients to prepared loaf pan. Top with optional Pepitas and cheese.
Place into oven for 45 - 50 minutes.
Remove from oven and let cool for 20 minutes in pan. Remove from pan and let cool on a wired rack.