Butternut Squash Braid Recipe

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by on December 12, 2011

Butternut Squash Braid

Butternut Squash Braid Bread

This is a favorite in my family. This Butternut Squash Braid Bread recipe is sure to impress your friends and family, plus, it is absolutely delicious. I love how moist it is – and it is a great side for any special occasion. A friend of mine gave me this bread recipe a few years ago, and it quickly became a favorite of ours. Check out the recipe below for how to make this and plan on impressing your family this year!

Butternut Squash Braid Bread

Ingredients:

1 Pkg Yeast (2 1/2 tsp.)
2 Tbsp Warm Water (90-115 degrees)
1 Cup Cooked Butternut Squash – (check below on how to cook)
1/3 Cup Warm Milk
1/4 Cup Butter, Softened
1 Egg
1/3 Cup Brown Sugar
1 1/2 tsp Salt
3 1/2 – 4 Cups All Purpose Flour (I used white whole wheat this time & it came out pretty good.)

Glaze: 1 Egg & 1 Tbsp Water, beaten together

IMG_20111211_110214

(my mom just set me these measuring spoons…aren’t they adorable?)

1. In a small bowl, dissolve the yeast in water. (This is a little tricky with such a small amount of water. Use a fork to mix & don’t worry if it lumps together. Just let it sit for about 5-10 minutes & it will smooth out.)

2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar, & salt; mix with beaters.

3. Add yeast mixture and 1 1/2 cups of flour, mix well.

4. Add enough remaining flour to make a soft dough, (2 – 2 1/2 cups.) Flip onto floured surface & knead for about 5 minutes, adding more flour as needed.

5. Place in a greased bowl, turning once to completely cover with grease. Cover & let rise until doubled, about 1 – 1 1/2 hours.

6. Punch down dough, divide into thirds, and roll into 18 inch ropes, (don’t stretch!) Braid ropes together, pinching ends.

7. Let rise on a greased baking sheet, (12” x 17”) until doubled in size.

8. Brush with glaze & bake at 350 for 20-25 minutes. Let rest, (and admire your work!) about 20 minutes before cutting.

And here is the printable version for you to take with you:

Butternut Squash Braid Recipe
 
Ingredients
  • 1 Pkg Yeast (2½ tsp.)
  • 2 Tbsp Warm Water (90-115 degrees)
  • 1 Cup Cooked Butternut Squash*
  • ⅓ Cup Warm Milk
  • ¼ Cup Butter, Softened
  • 1 Egg
  • ⅓ Cup Brown Sugar
  • 1½ tsp Salt
  • 3½ – 4 Cups All Purpose Flour (I used white whole wheat this time & it came out pretty good.)
  • Glaze: 1 Egg & 1 Tbsp Water, beaten together
Instructions
  1. In a small bowl, dissolve the yeast in water. (This is a little tricky with such a small amount of water. Use a fork to mix & don’t worry if it lumps together. Just let it sit for about 5-10 minutes & it will smooth out.)
  2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar, & salt; mix with beaters.
  3. Add yeast mixture and 1½ cups of flour, mix well.
  4. Add enough remaining flour to make a soft dough, (2 – 2½ cups.) Flip onto floured surface & knead for about 5 minutes, adding more flour as needed.
  5. Place in a greased bowl, turning once to completely cover with grease. Cover & let rise until doubled, about 1 – 1½ hours.
  6. Punch down dough, divide into thirds, and roll into 18 inch ropes, (don’t stretch!) Braid ropes together, pinching ends.
  7. Let rise on a greased baking sheet, (12” x 17”) until doubled in size.
  8. Brush with glaze & bake at 350 for 20-25 minutes. Let rest, (and admire your work!) about 20 minutes before cutting.

How to Cook Butternut Squash

To cook butternut squash: Cut squash in half & remove seeds. (A grapefruit spoon works great for this if you have one. Place in a baking dish with about 1/2” of water. Microwave on high 8-10 minutes, or until a fork pierces through the flesh easily.

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