Hubbard Squash Bread
Recipe type: Yeast Bread
Author: Carol Egbert
Prep time: 2 hours
Cook time: 35 mins
Total time: 2 hours 35 mins
Serves: 1 loaf
Golden yeast bread for autumn dinners.
  • 1 1/2 cups Hubbard squash, peeled, seeds removed and cut in 1inch cubes
  • 1 package active dry yeast
  • 2 Tablespoons warm water
  • 1/3 cup milk
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 cup crystallized ginger, finely diced
  • 1/2 teaspoon kosher salt
  • 3 cups all purpose flour
  • 1 egg
  1. Put squash in microwave safe bowl with two tablespoons of water, cover with damp paper towel and zap for four minutes.
  2. Drain and mashed to make 1 cup.
  3. Combined yeast and warm water in large bowl, set aside for 10 minutes, until foamy.
  4. Add cooled, mashed squash, milk, butter, egg, brown sugar, cardamom, crystallized ginger, and salt and stir with wooden spoon until combined.
  5. Add flour to squash mixture to make soft dough, tip out onto floured board. Knead until smooth and elastic.
  6. Put dough in buttered bowl, set it in warm place to rise until doubled in volume, about an hour.
  7. Deflate dough, divide into three parts and made 3 18-inch ropes.
  8. Put dough on greased baking sheet and braid, pinch ends together, covered and let rise for 30 minutes.
  9. Make a glaze - Beat together 1 egg and 1 tablespoon of water.
  10. Use pastry brush to glaze the bread before baking it preheated, 350º oven for 35 minutes or until instant read thermometer reads 180º and the bread was golden.
  11. Cool for 1 hour before slicing.
Recipe by Vermont food from a country kitchen - Carol Egbert at