You will need 2 1/2 cups of of cooked squash - depends on the squash as to how many you'll need to bake!
Split the squash lengthwise, remove the seeds and place, face down, on a baking sheet. Pop in the oven at 180C and bake for about half an hour or until the flesh is soft. remove the flesh from the skin.
Follow the recipe as for my usual bread recipe and add the squash at the MIX stage.
Stage 1 The Sponge
2 pks dried Yeast
1 ½ cups hand-warm Water
a drop of Honey
2 cups Bread Flour (choose whatever you fancy, or mix types together)
Mix all together and leave somewhere warm to rise for 45 -60 minutes. It will look pretty crazy!
Stage 2 The Mix
¼ cup Oil
1/3 cup Honey
2 tsps Salt
2 1/2 cups roasted squash
Beat these together, add to the sponge and beat again like mad.
Stage 3 The Dough
Now you’re going to add the rest of the flour - 4 cups of your choice – a bit at a time.
Knead for a while until the dough is soft and elastic.
Leave it to rise somewhere warm for about an hour
Knock down the dough with a fist and knead again for a while.
Split the dough into two and put into greased loaf tins.
Leave it to rise somewhere warm for another hour
Bake for 30 -40 minutes until the crust is firm and golden. Take out of the tin straight away and check it’s bottom. If it’s a bit pale and/or soggy pop it back in the oven for 5 minutes. I usually turn it upside down to make sure the bottom is crusted too.