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Squash Braid

 Squash Braid
THIS should be called "You Can't Have Just One Slice Bread." My friend gave me this recipe when I first started making bread. It's golden on the outside and the inside - beautiful and colorful besides being so delicious. I love to bake it in the fall. It blends in with every menu that includes the produce of that season. -Amy Martin, Waddell, Arizona
16 ServingsPrep: 25 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 cup mashed cooked butternut squash
  • 1/3 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 egg
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • GLAZE:
  • 1 egg, beaten
  • 1 tablespoon water


  • 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

2 of 2

Squash Braid (continued)

Directions (continued)

  • and cool on a wire rack. Yield: 1 loaf.
Nutritional Facts: 1 serving (1 slice) equals 140 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 78 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.