Squash Braid Recipes

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.

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.

Steps:

• Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
• Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
• Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
• Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
• Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
• Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
• Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
• Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
• Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
• Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.