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Squash Braid


Nutrition Facts
User Entered Recipe

20 Servings

Amount Per Serving

Calories 83.0

Total Fat 0.5 g

Saturated Fat 0.1 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.1 g

Cholesterol 10.7 mg

Sodium 34.4 mg

Potassium 85.0 mg

Total Carbohydrate 17.1 g

Dietary Fiber 1.1 g

Sugars 0.1 g

Protein 2.5 g

Vitamin A 29.1 %

Vitamin B-12 0.4 %

Vitamin B-6 1.9 %

Vitamin C 5.2 %

Vitamin D 0.3 %

Vitamin E 0.2 %

Calcium 1.5 %

Copper 2.1 %

Folate 9.8 %

Iron 5.8 %

Magnesium 2.6 %

Manganese 8.3 %

Niacin 6.5 %

Pantothenic Acid 1.9 %

Phosphorus 3.0 %

Riboflavin 6.4 %

Selenium 10.3 %

Thiamin 10.9 %

Zinc 1.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  • 1 butternut squash- peeled, seeded and cubed
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons warm water (110 degrees F/45 degrees C)
  • 1/3 cup warm milk (110 degrees F/45 degrees C)
  • 1/4 cup butter, softened
  • 1 egg
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water


Servings 20


Step 1

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.


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