Best 6 Seeded Butternut Squash Braid Recipes

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**Butternut Squash Braid: A Culinary Symphony of Sweetness and Savory Delights**

In the realm of culinary artistry, the Butternut Squash Braid emerges as a masterpiece, captivating taste buds with its symphony of flavors and textures. This delectable dish, hailing from the kitchens of AliceRecipes, embodies the essence of autumn's bounty, showcasing the vibrant hues and rich flavors of the season's finest produce.

Within this article, you'll discover a treasure trove of Butternut Squash Braid variations, each offering a unique interpretation of this iconic dish. From the classic Butternut Squash Braid, adorned with a medley of roasted seeds and complemented by a tangy herb sauce, to the indulgent Butternut Squash Braid with Goat Cheese and Honey, where creamy goat cheese and sweet honey intertwine to create a harmonious balance of flavors, this collection has something for every palate.

Whether you seek a vegetarian delight or a hearty meat-filled entrée, the Butternut Squash Braid delivers. The Butternut Squash Braid with Sausage and Apples is a savory sensation, where succulent sausage and crisp apples join forces to create a symphony of sweet and savory flavors, while the Butternut Squash Braid with Turkey and Cranberry is a Thanksgiving-inspired delight, brimming with the traditional flavors of the holiday season.

And for those with a penchant for culinary adventure, the Butternut Squash Braid with Black Bean and Corn Salsa offers a vibrant twist, where the bold flavors of black beans and corn salsa dance upon the palate. With its versatility and endless possibilities, the Butternut Squash Braid stands as a testament to the boundless creativity of the culinary arts.

So, prepare to embark on a culinary journey like no other, as we explore the diverse world of Butternut Squash Braid recipes, transforming your kitchen into a haven of aromas and flavors.

Here are our top 6 tried and tested recipes!

SQUASH BRAID



Squash Braid image

THIS should be called "You Can't Have Just One Slice Bread." My friend gave me this recipe when I first started making bread. It's golden on the outside and the inside - beautiful and colorful besides being so delicious. I love to bake it in the fall. It blends in with every menu that includes the produce of that season. -Amy Martin, Waddell, Arizona

Provided by Taste of Home

Time 45m

Yield 1 loaf.

Number Of Ingredients 12

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

Steps:

  • In a small bowl, dissolve yeast in water. In a 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 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. Divide into thirds; roll each third into a 18-in. 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° for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

ROASTED BUTTERNUT SQUASH BREAD SALAD



Roasted Butternut Squash Bread Salad image

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.

Provided by Colu Henry

Categories     salads and dressings, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges
4 tablespoons olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes (optional)
3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon honey
1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

Steps:

  • Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
  • While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
  • While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
  • Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH SEEDS



Roasted Butternut Squash Seeds image

Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.

Provided by Alyssa Singer

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 25m

Yield 4

Number Of Ingredients 5

aluminum foil
1 cup butternut squash seeds or other hard squash seeds
olive oil
chili powder to taste
sea salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
  • Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
  • Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g

BRAISED COLLARD GREENS AND BUTTERNUT SQUASH



Braised Collard Greens and Butternut Squash image

The secret ingredient in this low-calorie, low-fat side is the ginger, which adds warmth and depth of flavor to the vegetables. We saved the butter for the very end-a smart way to maximize its flavor without using too much.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons olive oil
1 small shallot, chopped
Kosher salt
1 clove garlic, smashed
1 tablespoon grated ginger
Freshly ground black pepper
10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces
10 ounces frozen cubed butternut squash
2 tablespoons unsalted butter
Fresh lemon juice or hot sauce, optional
2 tablespoons olive oil
1 small shallot, chopped
Kosher salt
1 clove garlic, smashed
1 tablespoon grated ginger
Freshly ground black pepper
10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces
10 ounces frozen cubed butternut squash
2 tablespoons unsalted butter
Fresh lemon juice or hot sauce, optional

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.

BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY



Braised Butternut Squash in Spiced Coconut Gravy image

Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.

Provided by Rachel Gurjar

Time 40m

Yield 6 Servings

Number Of Ingredients 14

2 Tbsp. vegetable oil
1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed
2 medium shallots, thinly sliced
6 garlic cloves, coarsely chopped
1 (½") piece ginger, peeled, thinly sliced
2 (13.5-oz.) cans unsweetened coconut milk
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric
¼ cup slivered almonds
1 lime, halved
Cilantro leaves with tender stems (for serving)
Steamed rice (for serving; optional)

Steps:

  • Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
  • Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
  • Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
  • Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

SHAVED BUTTERNUT SQUASH WITH DATES



Shaved Butternut Squash With Dates image

Shaved slivers of raw butternut squash make for a surprisingly refreshing and crisp salad. Here, it is served with a dressing of tangy buttermilk, sweet dates and crunchy pumpkinseeds. Look for a small, fresh butternut squash, preferably one with a long neck, which makes it easy to shave.

Provided by Melissa Clark

Categories     salads and dressings, vegetables, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds young butternut squash, peeled, halved lengthwise and seeded
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
1 tablespoon lemon juice (from 1/2 lemon), more as needed
3 tablespoons extra-virgin olive oil
Pinch of granulated sugar
Fine sea salt
Freshly cracked black pepper
1/2 cup dates, pitted and roughly chopped
1/4 cup buttermilk
2 tablespoons toasted pumpkinseeds

Steps:

  • Cut the squash into 2-inch chunks. Using a mandoline or vegetable peeler, shave the chunks into thin slivers.
  • Place squash shavings in large bowl and add lemon zest and juice, olive oil and sugar. Season with a few pinches of salt and pepper and toss to coat. Macerate for 10 minutes, or until shavings tenderize (this could take up to 30 minutes, and once tender you can hold them for up to 6 hours). Toss with dates and season to taste with more salt and lemon juice.
  • Pour buttermilk into a small bowl and season with salt and pepper. Smear the buttermilk on a serving platter and top with shaved mixture. Sprinkle with pumpkinseeds.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 16 grams

Tips:

  • Choose the right squash: Look for a butternut squash that is firm and heavy for its size, with a deep orange color. Avoid squash with bruises or soft spots.
  • Use a sharp knife: A sharp knife will make it easier to cut the squash and prevent it from tearing.
  • Be careful when handling the squash: Butternut squash can be slippery, so be careful when cutting and handling it.
  • Don't overcook the squash: Overcooked squash will be mushy and bland. Cook it just until it is tender but still has a slight bite to it.
  • Season the squash well: Butternut squash has a mild flavor, so it is important to season it well. Use salt, pepper, garlic, herbs, and spices to taste.
  • Serve the squash warm: Butternut squash is best served warm, either as a side dish or as a main course.

Conclusion:

Butternut squash is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins, minerals, and fiber. This recipe for Seeded Butternut Squash Braid is a delicious and easy way to enjoy this healthy vegetable. The braid is made with a flaky pastry dough and filled with a mixture of roasted butternut squash, Parmesan cheese, and herbs. It is then baked until golden brown and flaky. This dish is perfect for a fall or winter meal and can be served as a main course or a side dish.

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