Seeded Butternut Squash Braid

1. 1

   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 110u00b0-115u00b0.

2. 2

   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).

3. 3

   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.

4. 4

   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

5. 5

   ; 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.

6. 6

   For topping, beat egg and water; brush over braid. Sprinkle with pepitas. Bake at 350u00b0 for 18-23 minutes or until golden brown. Remove from pan to wire rack.

* Per serving · 4 servings · Values may vary.