GET FUNKY BUTTERNUT SQUASH, SUN-DRIED TOMATO, GORGONZOLA, AND SAGE BRAID

Drain the oil from the sun-dried tomatoes into a small bowl and set aside.  Press the tomatoes with your fingers or a spoon to remove as much of the oil as possible.  You should get around ¼ cup of oil.

Heat 2 tablespoons of the sun-dried tomato oil in a large skillet over medium high heat.  Add the leeks and cook until they begin to soften, about 2-3 minutes.  Add the drained sun-dried tomatoes and the 3 tablespoons of chopped sage to the pan and cook for 2-3 minutes more.  Remove from heat.

Put half of the leek and sun-dried tomato mixture in the bowl of a stand mixer and set the other half aside.  Leave any drippings in the pan.

Add the brown sugar and oats to the stand mixer bowl with the tomato mixture and stir in the hot water.  let this mixture sit until it reaches 115-120 degrees, stirring occasionally.  When the mixture comes to temperature, sprinkle the yeast over the top and stir once with the dough hook attachment.  Let stand until foamy, about 5 minutes.

Add 3 cups of flour to the bowl and turn the mixer on low speed (2).  When the dough starts to come together, add another half cup of the flour, 1 cup of the cheddar cheese, and 1 teaspoon of the salt.  Continue mixing, gradually adding more flour until the dough pulls away from the sides of the mixing bowl.  Let the mixer knead the dough for 5 minutes, dusting with flour occasionally if the dough begins to stick to the bottom of the bowl.

Turn the dough onto a lightly floured countertop and knead for 5 more minutes by hand, adding as much of the remaining flour as necessary to form a smooth, elastic dough, that springs back when poked with your finger.  The dough will be slightly tacky.  Coat a large clean bowl with cooking spray.  Form the dough into a ball and place it in the bowl.  Turn the dough in the bowl to coat with the spray oil and cover the bowl with plastic wrap.  Let the dough rise for 1 ½ hours in a warm place until doubled in bulk.

While the dough rises, make the filling.  Add another tablespoon of the sun-dried tomato oil to the pan drippings over medium high heat.  Add the butternut squash and season with the remaining ¾ teaspoons salt and the black pepper.  Cook for 3-4 minutes, stirring occasionally, until the squash begins to soften.  Add ½ cup of water to the pan and cover.  Cook for 3-4 minutes more, stirring occasionally and then re-covering, until the squash is tender when pierced with the tip of a steak knife.  Add the remaining leek and sun-dried tomato mixture back to the pan and cook, stirring, for 1-2 minutes more until everything is well combined and coated. Set aside and cool to room temperature until you are ready to assemble the braid.

When the dough has doubled, punch the it down and knead briefly for 1-2 minutes.  Cover with a clean towel on the countertop and let sit for 15 minutes.

Lightly flour your countertop and, using a rolling pin, roll the dough into a 12″ x 18″ rectangle with the short side of the rectangle facing you (the dough will be about ½” thick all over).

Using a sharp paring knife, cut 4” wide x 1-2” thick strips down both of the long sides of the dough on the rectangle, leaving a long, uncut 4” wide section in the center of the dough.  Place the remaining ½ cup of the cheddar cheese down the uncut 4” center part of the dough, leaving about 1” of dough exposed dough on the top and bottom.  Evenly top the cheddar cheese with the squash filling followed by the crumbled gorgonzola.

Starting at the top, fold the dough strips diagonally over the filling, alternating from left and right sides, crossing the strips over one another to form a braid-like pattern.  As you fold the strips over the filling, stretch the dough and then press to adhere on the other side of the filling.  Fold the exposed dough at the top and bottom of the filling section in and pinch to adhere to the first and last ‘criss-cross of dough’ to keep any filling from spilling out.

Carefully, transfer the stuffed braid to a large parchment lined baking sheet (approx. 10” x 18”).  Cover with a kitchen towel and let rise for 1 hour.  When the dough is risen, brush a thin layer of the remaining sun-dried tomato oil over the top of the braid.  Place the sage leaves all over the top of the braid, tucked under the braided strips of dough and brush these with some oil as well.

Preheat oven to 375 degrees.  Bake for 25-30 minutes until golden brown and bubbly.  Remove and cool for 15-20 minutes.  Cut into slices and DEVOUR!!

Yield – 1 braided loaf