Recipe by: TASTE OF HOME OCT/NOV 95 In a mixing bowl, dissolve yeast in water; let stand for 5 min. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3- half cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8x4x2 inch loaf pans. Cover and let rise until doubled, about 30 min. Bake at 190ºC or 25-30 minutes or until tops are golden. Remove from pans to cool on wire ----