Friday, November 8, 2013

Butternut Squash Brunch Braid

  • 2 1/2 cups butternut squash, seeded and cubed (1/2 inch or smaller pieces)
  • 1 tablespoon olive oil
  • 2 tablespoon packed brown sugar
  • 1/2 teaspoon McCormick® Ground Peppercorn Medley 
  • 4 slices Wright's thick slab, applewood smoked bacon, cooked and crumbled/chopped 
  • 1/2 teaspoon ground thyme
  • 1can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 
  • 3 tablespoons Parmesan cheese, fresh grated or shaved
  • 1 egg white, beaten

Preheat oven to 425 degrees.  Reduce to 375 degrees after roasting the squash.


Peel and cube the butternut squash into small pieces.  Place in a bowl and toss with olive oil, peppercorn medley, and brown sugar.  Spread onto an edged baking stone and roast for approximately 30 minutes.

While the squash is roasting, cook the bacon to crispy, golden brown.  Place on paper towel and let cool.  Crumble or chop into small pieces and put into a small dish.  Thoroughly toss the thyme into the bacon bits and set aside.

Lay out the crescent roll dough.  If you have the perforated kind, place the four rectangles together into a larger rectangle and pinch the seams together.  Take kitchen shears and fringe the long edges, approximately 1.5 inches or so deep on each side.

Once the squash is finished, reduce the oven temperature to 375 degrees.  Add the bacon bits to the squash still in the pan and toss well.  Then, line the middle of the dough (between the fringe cuts) with squash and bacon mixture.  Top with Parmesan cheese.

Two at a time, pull the fringe pieces up on each side and press together in the middle.  Once you are finished, there will be gaps along the top, almost as if you had braided the top of the dough. Brush the top with egg white.  Bake 20-25 minutes, until deep golden brown.  Let sit for five minutes before cutting.

Myrtle's Note:  The recipe called for onions, but I do not like onions. If you do, chop one small-medium onion into fine pieces.  Brown in the bacon grease.  Then mix the onions, bacon bits, and thyme together in a small bowl.  Then toss all three into the squash before loading it onto the dough.  I doubled the brown sugar because one tablespoon did not coat my cubes well.  I also changed the recipe from black pepper to the peppercorn medley and doubled the amount.  I also increased the parmesan cheese.  While I made it with fresh grated Parmesan, I plan to use fresh shaved Parmesan going forward.  Finally, the recipe called for layering the bacon (and omitted onions) on the bottom and topping them with the squash.  I believe tossing everything together made for a better filling, a better bite for each bite.

Yield: 4-6