SQUASH BRAID
Source: Taste of Home Magazine

1 package active dry yeast
2 tablespoons warm water (110-115 degrees)
1 cup mashed cooked butternut squash
1/3 cup warm milk (110-115 degrees)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups flour
GLAZE:
1 egg, beaten
1 tablespoon water

In a small bowl, dissolve the yeast in water.

In a mixing 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 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 18-inch 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 degrees for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack.