Butternut-Yogurt Bread

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.

Bake squash in the preheated oven until tender about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).

Combine flour mozzarella cheese baking soda baking powder and coriander in a bowl.

Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg Greek yogurt applesauce and oil to the blender. Blend until bubbly about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 40 minutes. Let cool for 5 minutes before slicing.