Seeded Butternut Squash Braid Recipe
Seeded Butternut Squash Braid Recipe photo by Taste of Home

Seeded Butternut Squash Braid Recipe

Publisher Photo
Crunchy, green hulled pumpkin seeds (better known as pepitas)add a slightly nutty taste to this rich and moist bread. Because of their high oil content, pepitas can spoil quickly. Make sure you store them in the freezer to keep them fresh. —Cheryl Perry, Hertford, North Carolina
TOTAL TIME: Prep: 45 min.+ rising Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 45 min.+ rising Bake: 20 min.
MAKES: 18 servings

Ingredients

  • 2-3/4 cups uncooked cubed peeled butternut squash
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm 2% milk (110° to 115°)
  • 2 tablespoons warm water (110° to 115°)
  • 1/2 cup pepitas or sunflower kernels
  • 1/4 cup butter, softened
  • 1 egg
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • TOPPING:
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup pepitas or sunflower kernels

Nutritional Facts

1 slice equals 192 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 150 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash squash (you will need 2 cups); cool to 110°-115°.
  2. In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine the pepitas, butter, egg, brown sugar, salt, cooked squash, yeast mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a 26-in. rope; braid ropes. Transfer to a greased baking sheet; form into a circle, pinching ends together to seal. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
  5. For topping, beat egg and water; brush over braid. Sprinkle with pepitas. Bake at 350° for 18-23 minutes or until golden brown. Remove from pan to wire rack. Yield: 1 loaf (18 slices).
Originally published as Seeded Butternut Squash Braid in Taste of Home December/January 2012, p26

Nutritional Facts

1 slice equals 192 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 150 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Seeded Butternut Squash Braid

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed Dec. 6, 2013

"Excellent bread! The flavor is wonderful! I did not go to the trouble of peeling and chopping up the butternut squash into cubes. I just cut it in half and baked it for 45 min, then scooped it out of the shell and mashed it up. so much simpler!"

MY REVIEW
Reviewed Nov. 22, 2013

"Have not made it yet but sounds great. Thought I would pass on that butternut squash is sold already cubed in the frozen food section of some stores such as Trader Joe's and some stores sell 10 ounce cartons of pureed squash either way it saves a lot of work."

MY REVIEW
Reviewed Oct. 1, 2013

"Very good recipe! Good to dip in a garlic and olive oil mixture..sometimes I add rosemary for extra flavor to the dipper."

MY REVIEW
Reviewed Feb. 23, 2013

"I make this with our holiday dinners and it always goes very quickly. It's a little time-consuming, but well worth the effort."

MY REVIEW
Reviewed Dec. 23, 2011

"I made this today to feed a houseful of hungry preschoolers. I omitted the pepitas and shaped it into cinnamon rolls (filled with cinnamon sugar but with no frosting on top) and they baked up perfectly. I usually have problems getting cinnamon rolls under- or over-done, but the texture was perfect."

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