If I’m remembering my childhood correctly, there was a time when I didn’t like winter squash. Hard to believe, because I can’t get enough of it now: roasted or steamed; stand-alone, stuffed, or in risotto or pasta; with sweet spices or savory herbs. On top of all that, I have discovered it makes a pretty darn good brioche.
This bread is only lightly spiced so the squash flavor really shines through. Feel free to increase or tweak the spices to your taste. Also, it has less butter and sugar than a typical brioche; if you leave the pecans off the top, it could pass for dinner rolls, but the nuts push it over into pastry territory in my book. Either way, I think it’s a delicious and festive addition to a holiday table.