26 January 2025

Butternut Invisible Loaf

This Butternut Invisible Loaf, with its tender layers of butternut squash and vibrant color, is the ultimate cozy and delicious side dish. Let yourself be captivated by the creaminess of the light batter and the crispiness of the top, delivering a rustic and comforting flavor.

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This Butternut Invisible Loaf reminds me of my mum’s Gratin Dauphinois, a classic French dish made with multiple thin layers of potato, held together by a rich mixture of eggs and cheese, and finished with a cozy hint of nutmeg. For my version, I envisioned it more as a side dish, and for this reason, I wanted to create something lighter to pair with a protein and some carbs, delivering a complete and nutritious meal. That’s why I replaced the potato with butternut squash, while the mixture is simply made with eggs, rice flour, milk, and a touch of Parmesan cheese. The result is equally delicious, with a slightly sweet note provided by the vegetable.

The concept of the invisible loaf can be traced back to the French dessert gâteau invisible, made with apples or pears held together by a minimal amount of batter, which highlights the main ingredients without overpowering them. This technique was later adapted to savory dishes, evolving into classics like Gratin Dauphinois. The term “invisible” refers to how the batter seamlessly binds the thin layers together, creating a dish that’s both visually appealing and satisfying.

You can store the Butternut Invisible Loaf in the fridge, but it’s important to let it to cool completely after baking and then wrap it in plastic wrap or aluminium foil. The loaf can be kept in the refrigerator for 3-4 days. Alternatively, you can freeze it in a freezer-safe bag or container, for up to 2-3 months.

Ingredients for soft invisible loaf

ingredients for butternut invisible loaf

Butternut squash: it has a naturally sweet and nutty flavor, and when cooked, it becomes tender, balancing the other savory and crispy ingredients. Squash is packed with vitamins, such as vitamin A, fiber, and potassium, which aid in digestion. This autumnal vegetable adds warmth and heartiness to the invisible loaf, providing a comforting and nutritious option during the colder months.

Eggs: they help bind the thin layers of butternut squash while baking, preventing them from falling apart. During baking, eggs provide a soft yet firm consistency and add moisture to the batter, creating a rich overall taste. Finally, eggs contribute to lightening the texture, making the butternut invisible loaf less dense and more airy.

Milk: its moisture helps achieve a smooth and more cohesive consistency. The richness of the milk balances the lightness from the eggs and adds to the overall comforting mouthfeel. Additionally, this milk aids in browning the loaf during baking, enhancing the visual appeal of the dish. Finally, milk adds calcium and protein to the meal, boosting its nutritional profile.

Parmesan cheese: this cheese adds an umami-rich flavor to the eggs batter, along with a salty and nutty note that balances the sweetness of the butternut. Parmesan increases the richness of the mixture and helps create a crispy crust on top of the loaf. Moreover, this ingredient is a good source of protein and calcium.

Emmental: when add on top of the butternut invisible loaf, the shredded cheese forms a golden, crispy crust, which adds an appealing visual element and a satisfying crunch. Emmental is a also a good source of protein and calcium, boosting the dish’s nutritional profile and making it more filling while still healthy and nutritious.

Leek: this vegetable has a mild, sweet onion-like flavor with a subtle earthiness that complements the other ingredients. Additionally, cooked leeks contribute to a soft, tender texture and release a gentle aromatic fragrance that enhances the savory flavors. Moreover, leeks contain a good amount of water, which adds moisture to the filling of the loaf, keeping it moist and preventing it from becoming dry.

Find the complete recipe with measurements below.

How to prepare the squash loaf

Heat some olive olive in a saucepan and cook the sliced leek and onions over medium heat until soft. Season with a pinch of salt and black pepper. Set aside to cool.

Peel and thinly slice the butternut squash using a mandoline for even slices. Set aside. In a large mixing bowl, combine the rice flour, baking powder, parmesan, nutmeg, paprika, and rosemary.

flour batter for butternut invisible loaf

In a separate bowl, whisk the eggs together and add the milk, a pinch of salt, and black pepper to taste.

Add the wet mixture to the dry ingredients, stirring until combined.

Pour the butternut slices in the bowl and mix to coat.

Grease and line a baking dish with parchment paper or butter and flour, to prevent from sticking. Arrange some of the butternut slices in the mold, cover with some of the cooked onions and leeks, then repeat the process until all the ingredients are used. Finally, sprinkle some shredded Emmental on top.

Bake the cake in the oven at 180°C for about 40-45 minutes.

My tips for a delicious butternut invisible cake

If you use room temperature ingredients it will be easier to create a smoother batter.

The sweetness of the squash can vary, so adjust the seasoning as needed by adding more salt, pepper or nutmeg.

Allow the loaf to cool before slicing, which helps it set and ensures it doesn’t fall apart while slicing it.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!