Squash Braid

1 butternut squash, peeled, seeded and cubed
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F)
1/3 cup warm milk (110 degrees F)
1/4 cup butter, softened
2 eggs
3 tablespoons brown sugar
3/4 teaspoon salt
4 1/2 cups all purpose flour, plus more for working space
1 tablespoon water

In a large saucepan, cover cubed squash with water. Bring water to a boil and cook until tender, about 15-20 minutes. Let cool and mash, reserve 1 cup for use in this recipe and freeze any leftovers 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, 1egg, brown sugar, salt, and 2 cups of flour; stir well to combine. Stir in 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. (it will still be moist so resist the urge to add too much flour with kneading.)
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with 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 30 minutes. Preheat oven to 350.
In a small bow, beat together remaining egg and 1 tablespoon water; brush loaves with egg wash. Bake 20-25 minutes.
Remove from baking sheets and let cool on wire rack.

This bread is so yummy and sweet. Our picky squash eaters even ate it up and it looks beautiful.

Recipe from armagazine.com/squash-braid