What's Trending

Butternut Squash Brunch Braid

Name: Butternut Squash Brunch Braid
Prep time: 35 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 1/2 cups cubed (1/2 inch) seeded peeled butternut squash; 1 tablespoon Crisco® 100% Extra Virgin Olive Oil; 1 tablespoon packed brown sugar; 1/4 teaspoon ground black pepper; 4 slices bacon, chopped (about 4 oz); 1 medium onion, chopped; 1/2 teaspoon ground thyme; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 2 tablespoons grated Parmesan cheese; 1 egg white, beaten

(6)

0 Questions

Save Recipe

Prep 35 min
Total 1 hr 20 min
Ingredients 10
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

You're invited to a fabulous brunch! Braid and bake an easy crescent dish with a savory onion, squash and Parmesan filling.

By Pillsbury Kitchens

Updated Mar 27, 2014

Bake-Off® Contest 45, 2012

Natalie Edwards
Boxborough, Massachusetts

Ingredients

2 1/2 cups cubed (1/2 inch) seeded peeled butternut squash
1 tablespoon Crisco® 100% Extra Virgin Olive Oil
1 tablespoon packed brown sugar
1/4 teaspoon ground black pepper
4 slices bacon, chopped (about 4 oz)
1 medium onion, chopped
1/2 teaspoon ground thyme
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 tablespoons grated Parmesan cheese
1 egg white, beaten

Make With

Pillsbury Crescents

Steps

1

Heat oven to 425°F. In medium bowl, combine squash, olive oil, brown sugar and pepper; toss to coat. Spoon mixture into ungreased 15x10-inch pan with sides.
2

Roast 15 to 20 minutes, turning occasionally, or until squash is light brown on edges and tender when pierced with fork. Set aside. Reduce oven temperature to 375°F.
3

Meanwhile, in 10-inch skillet over medium heat, cook bacon until almost crisp. Using slotted spoon, transfer bacon pieces to paper towels. Add onion and thyme to bacon drippings in skillet. Cook and stir onion over medium heat until onion is brown and softened, about 3 minutes. Remove from heat; stir in bacon.
4

Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough onto cookie sheet; press to 12x8-inch rectangle. Spoon onion mixture in 4-inch-wide strip lengthwise down center of dough. Top onion with butternut squash; sprinkle with Parmesan cheese.
5

With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling; press ends to seal. Brush with egg white.
6

Bake at 375°F 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into 6 slices.

Nutrition Information

230 Calories, 11g Total Fat, 6g Protein, 26g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 470mg; 20%

Potassium: 220mg; 6%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 1g; 4%

Sugars: 8g

Protein: 6g

% Daily Value*:

Vitamin A: 110%; 110%

Vitamin C: 8%; 8%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;