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Ft. Branch, IN ([email protected])

I grew several varieties of winter squash this year and am wondering if anyone has any good recipes.

Delicata
Banana Pink Jumbo
Turk's Turban
Butternut
Acorn


Thanks

7/21/2007 10:03:57 PM

Lilburn, GA

This yeast bread is delicious served warm or toasted, and it freezes well. You can also make great French toast with it, and I have used it instead of plain yeast dough for cinnamon rolls and pecan “sticky” buns.

Butternut Squash Bread

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm milk (110° to 115°)
2 eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. 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. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks. Yield: 3 loaves.

7/23/2007 2:12:46 PM