Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 2 tablespoons warm water (110 to 115 )

  3. 1 cup mashed cooked butternut squash

  4. 1/3 cup warm milk (110 to 115 )

  5. 1/4 cup butter, softened

  6. 1 egg

  7. 3 tablespoons brown sugar

  8. 1/4 teaspoon salt

  9. 3 to 3-1/2 cups all-purpose flour

  10. GLAZE:

  11. 1 egg, beaten

  12. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Squash Braid Recipe photo by Taste of Home In a small bowl, dissolve yeast in water. In a bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in. rope. Place on a greased baking sheet. Braid ropes together; pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 loaf.


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