Preheat the oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain; cool and mash.
Ingredients
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1 ½ cups cubed winter squash
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1 cup scalded milk
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2 (.25 ounce) packages active dry yeast
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½ cup warm water (110 degrees F/45 degrees C)
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6 cups all-purpose flour
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½ cup white sugar
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2 teaspoons salt
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½ cup shortening
Description
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In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar, and salt. Stir in yeast mixture, shortening, squash and milk; mix well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
