1 c. scalded milk
1/2 c. butter
1/2 tsp. salt
1/4 c. warm water
1 c. cooked, mashed winter squash
1/2 c. brown or white sugar
1 pkg. active dry yeast
6 c. flour

Combine milk, squash, butter, sugar and salt in saucepan and heat to scalding. Cool to lukewarm. Dissolve yeast in lukewarm water and combine with squash mixture. Add 2 cups flour, beat well. Add remaining flour 2 cups at a time, mixing well. Knead dough for 10 minutes, until smooth and elastic. Let rise in bowl until doubled, about 1 1/2 hours. Punch down and shape into two loaves. Allow to double in bread pans for an hour. Bake 30 to 35 minutes at 375 degrees. Cool on wire racks. This bread keeps and freezes well.