Best Squash Braid Recipes

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SEEDED BUTTERNUT SQUASH BRAID



Seeded Butternut Squash Braid image

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

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (18 slices).

Number Of Ingredients 14

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 large egg, room temperature
3 tablespoons brown sugar
1/2 teaspoon salt
3-1/2 to 4 cups all-purpose flour
TOPPING:
1 large egg
1 tablespoon water
1/4 cup pepitas or sunflower kernels

Steps:

  • 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°., 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)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., 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., 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.

Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 150mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

SPAGHETTI SQUASH BREAD BRAID



Spaghetti Squash Bread Braid image

The traditional spaghetti bread braid was too carb heavy for even me, a super carb lover, so I made a healthy alternative with spaghetti squash.

Provided by Eamon's mom

Categories     Bread     Quick Bread Recipes

Time 4h50m

Yield 6

Number Of Ingredients 8

1 small spaghetti squash
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 (24 ounce) jar spaghetti sauce
½ pound cooked ground beef
1 zucchini, shredded
8 ounces mozzarella cheese, cubed
1 egg, beaten
¼ cup chopped fresh parsley, or more to taste

Steps:

  • Pierce spaghetti squash with a fork 10 times and place whole in a slow cooker. Cook on Low until very soft, about 4 hours. Halve squash and remove seeds.
  • Preheat oven to 400 degrees F (200 degrees C). Unroll pizza dough onto a greased baking sheet.
  • Scrape squash flesh into a bowl; mix in spaghetti sauce, ground beef, and zucchini. Spread squash mixture lengthwise down the middle of the dough. Top with cubed mozzarella cheese.
  • Cut sides of dough into even strips starting at the outside edges and stopping at the squash mixture. Fold alternating strips over squash mixture to form a braid. Brush with beaten egg and sprinkle with parsley.
  • Bake in the preheated oven until dough is brown and cheese is melted, about 30 minutes. Cool for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 53.3 g, Cholesterol 80.6 mg, Fat 18.5 g, Fiber 4.1 g, Protein 24.9 g, SaturatedFat 7.3 g, Sodium 1176.1 mg, Sugar 14.2 g

SQUASH BRAID



Squash Braid image

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

Provided by Taste of Home

Time 45m

Yield 1 loaf.

Number Of Ingredients 12

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

Steps:

  • 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 and cool on a wire rack.

Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

SQUASH BRAID



Squash Braid image

This is a tasty bread and easy to make. Ideal to use those butternut squash from the garden.

Provided by LAPLM

Categories     Bread     Yeast Bread Recipes

Time 2h25m

Yield 20

Number Of Ingredients 11

1 butternut squash- peeled, seeded and cubed
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
⅓ cup warm milk (110 degrees F/45 degrees C)
¼ cup butter, softened
1 egg
3 tablespoons brown sugar
¼ teaspoon salt
3 cups all-purpose flour
1 egg
1 tablespoon water

Steps:

  • 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.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 26.1 g, Cholesterol 25 mg, Fat 3.1 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 57.1 mg, Sugar 2.3 g

SQUASH BRAID



Squash Braid image

This is a hearty bread that is excellent in the fall when the garden vegetables are ripe. The butternut squash is a wonderful surprise. We often have this with soup or stew.

Provided by mary Armstrong

Categories     Other Breads

Time 3h

Number Of Ingredients 13

BREAD
1 pkg yeast
2 Tbsp warm water (110-115 degrees)
1 c mashed cooked butternut squash
1/3 c warm milk (110-115 degrees)
1/4 c butter, softened
1 egg
3 Tbsp brown sugar, firmly packed
1/4 tsp salt
3-3 1/2 c all purpose flour
GLAZE
1 egg
1 Tbsp water

Steps:

  • 1. In small bowl, dissolve yeast in water.
  • 2. In mixing bowl, combine squash, milk, butter, egg, br. sugar and salt. Mix well. Add yeast mixture and 1 1/2 cups flour; mix well.
  • 3. Add enough remaining flour to form a soft dough. Turn onto a floured surface.
  • 4. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover, let rise in warm place until doubled, about 1 hour.
  • 5. Punch down dough. Divide into thirds, roll each third into 18 inch rope. Place on greased baking sheet. Braid ropes together, pinch ends. Cover, let rise to double. About 30 minutes.
  • 6. Combine glaze ingredients and brush over bread.
  • 7. Bake in a pre-heated 350 degree oven for 25-30 minutes or until golden. Remove from pan and cool on a wire rack.

SEEDED BUTTERNUT SQUASH BRAID



Seeded Butternut Squash Braid image

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

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

  • 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°., 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)., 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., 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., 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.

SQUASH BRAID RECIPE



Squash Braid Recipe image

These beautiful braided loaves will become a fall tradition in your home.

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

  • 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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