Seeded Squash Breadsticks



900g butternut squash, halved lengthways, seeds removed

2 teaspoons (7g) dried yeast

1 tablespoon honey

125ml lukewarm water

2 tablespoons vegetable oil

200g wholemeal plain flour

300g ‘00’ flour, bread flour or plain flour

75g sunflower seeds

2 tablespoons sesame seeds

1 tablespoon linseeds

1 tablespoon sea salt flakes

1 egg, beaten lightly

50g pumpkin seeds

1 tablespoon poppy seeds

2 tablespoons sunflower seeds, extra


1    Preheat oven to 180°C/160°C fan.

2    Place squash on an oven tray, cover with foil; bake for 1¼ hours or until very tender. When cool enough to handle, scoop flesh into a medium bowl; mash with a fork. You need 360g mashed squash.

3    Combine yeast, honey and the water in a small bowl; cover with cling film. Stand in a warm place for 10 minutes or until frothy. Stir in oil.

4    Combine sifted flours, sunflower, sesame and linseed seeds, and salt in a large bowl. Add yeast mixture and mashed squash; mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. (If you have an electric mixer with a dough hook, mix on medium speed for 6 minutes or 
until smooth and elastic.) 

5    Place dough in a large oiled bowl; cover with cling film. Stand in a warm place for 1 hour or until doubled in size.

6    Increase oven temperature to 200°C/180°C fan. Punch down dough with your fist. Knead on a floured surface for 1 minute or until smooth. Roll dough into six 4 x 30cm lengths; place on a large oiled oven tray. (Or divide dough into 12 even-sized balls, roll in seeds; see cook’s notes.)

7    Cover dough loosely with oiled cling film. Stand in a warm place for 40 minutes or until dough is almost doubled in size.

8               Brush dough with egg, sprinkle with pumpkin seeds, poppy seeds and extra sunflower seeds. Bake for 25 minutes or until golden and bread sounds hollow when tapped. Cool on a wire rack.


If you’d prefer to make rolls, divide the dough into 12 smooth rounds. Place pumpkin and poppy seeds in a small bowl; roll dough rounds in the seeds to coat. Place 1cm apart on an oiled oven tray in a rectangle shape (three across and four down). Continue recipe from step 7.