How to Make Squash Braid - A Step-by-Step Guide

Squash braid is a delightful and visually stunning dish that combines the earthy sweetness of squash with the light and flaky texture of pastry. This savory and sweet combination is perfect for a brunch, lunch, or dinner, and can easily be customized to include your favorite herbs, spices, and cheeses. Whether you're entertaining guests or simply want to treat yourself to a special meal, this squash braid is sure to impress.

What makes this recipe so appealing is the interplay of flav...

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Ingredients

  • 1 butternut squash- peeled, seeded and cubed
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons warm water (110 degrees F/45 degrees C)
  • ⅓ cup warm milk (110 degrees F/45 degrees C)
  • ¼ cup butter, softened
  • 1 egg
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • 3 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 20
  • Yield: 2 braided loaves

  • In a large saucepan, cover peeled and chopped squash with water. Bring water to a boil and cook until tender, about 15 to 20 minutes. Let cool and mash. Reserve 1 cup for use in this recipe and freeze remainder for later use.
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with milk, butter, 1 cup mashed squash, 1 egg, brown sugar, salt and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, beat together 1 egg and 1 tablespoons water; brush loaves with egg wash. Bake in preheated oven for 20 to 25 minutes. Remove from baking sheets and let cool on a wire rack.
  • Nutrition

    143 cal.

    • Total Fat: 3g
    • Saturated Fat: 2g
    • Cholesterol: 25mg
    • Sodium: 57mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 31mg
    • Iron: 2mg
    • Potassium: 168mg