Butternut Squash Pastry Dough

Butternut Squash Cake with ChocolateThis fabulous moist pastry dough can be used for making a variety of wholesome and delicious baked goods, such as croissants, muffins, pound cakes, rolls, and panettone.

Why is this recipe so great? First of all, butternut squash, coconut oil, and agave nectar are used instead of eggs, butter and sugar. Also, a combination of dried fruits, seeds and nuts, like raisins, prunes, apples, goji berries, pepitas, sunflower seeds, hemp seeds, walnuts, almonds, pecans, and/or hazelnuts, can be added for extra nutritional value, texture and flavor. Finally, if you are a chocolate lover, some dark chocolate chunks will make this recipe even more exquisite and irresistible!

No matter what combination of wholesome ingredients you choose or what type of pastry you make, your butternut squash dough creation will absolutely delight you and your guests! It will also make a nutritious snack rich in protein, fiber, minerals, vitamins, and heart-healthy fats!


  • 1 green or red apple (with skin)
  • 1/4 cup of coconut oil (you can also use vegetable or canola oil)
  • 1/2 cup of cooked butternut squash (baked in the oven or cooked in the microwave)
  • 1/2 cup of agave nectar
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of dry yeast
  • 1 1/2 cups of white flour
  • 1 cup of wheat flour
  • A pinch of salt
  • Additional optional ingredients: dry fruit, seeds, nuts and/or chocolate chunks to taste.


  1. In a large bowl, mix all of the dry ingredients (flour, yeast, salt, dried fruit, nuts, etcetera). If you are using the bread machine, add the chocolate chunks at the end before baking, otherwise the chocolate will melt and mix with the dough.
  2. Use a blender or food processor to puree the apple and butternut squash together. In a medium bowl, combine all of the wet ingredients (agave nectar, butternut squash, apple, oil, and vanilla extract) and mix well.
  3. Make a hole (like a well) in the middle of the dry ingredients and pour the wet ingredients in it (use a rubber spatula). With a wooden spoon, gently incorporate the wet ingredients into the dry ingredients. Mix everything together until you get a sticky homogeneous dough. Knead for a few minutes. If you are using a bread maker, place the puree and the dry ingredients in the bread maker and let it do the rest.
  4. Place the dough in the baking container of your choice, cover, and let rest and rise in a warm place for at least two hours (this is a dense dough and it needs enough time to rise).
  5. Bake in oven at 350 degrees Fahrenheit for 35-45 minutes (350 degrees/25-35 minutes for muffins) or until the center of the cake/muffin is cooked (stick a toothpick in it, if It comes out dry, it means that it’s ready!).

Cover in powder sugar, paint with agave or serve naked when it cools off.

Vegan Butternut Squash Muffins (2)

Butternut Squash CroissantsIf you are making croissants,  you will have to knead the dough for a couple of minutes. Sprinkle flour on the counter top and start kneading. If the dough gets too sticky, add some flour and continue. Then flatten the dough with a rolling pin. Finally, cut it into individual triangles and roll them in the form of a croissant. Place on a cookie sheet or bread pan. Cover with a dry towel and let it rest and rise for about an hour.

Mini Panettone (holiday version): dark chocolate, almonds, walnuts, dried papaya, raisins, and cocktail cherries topped with lemon glaze (powder sugar and lemon juice mix).