Roasted Butternut Squash Bacon Crescent Braid
A stunning savory braid that transforms flaky crescent dough into an elegant brunch centerpiece. Caramelized butternut squash mingles with crispy bacon, sautéed onions, and fresh thyme, all wrapped in golden pastry and finished with Parmesan. Perfect for holiday brunches, potlucks, or weekend entertaining when you want to impress guests with minimal effort. The combination of sweet roasted squash and smoky bacon creates a satisfying balance that works equally well as a main dish or hearty side.
Ingredients
- 2 ½ cups butternut squash, cubed 1/2 inch, seeded and peeled
- 1 tablespoon extra virgin olive oil
- 1 tablespoon brown sugar, packed
- ¼ teaspoon ground black pepper
- 4 slices bacon, chopped, about 4 oz
- 1 medium onion, chopped
- ½ teaspoon ground thyme
- 1 can refrigerated crescent dough sheet, 8 ozpuff pastry1 sheetflakier texture
Thaw according to package directions and roll to same dimensions
- 2 tablespoons grated Parmesan cheese
- 1 egg white, beaten
Instructions
- 1
Heat oven to 425°F and toss cubed butternut squash with olive oil, brown sugar, and pepper in medium bowl
- 2
Roast squash in ungreased 15x10-inch pan for 15 to 20 minutes, turning occasionally, until light brown on edges and fork-tender
- 3
Reduce oven temperature to 375°F
- 4
Cook bacon in 10-inch skillet over medium heat until almost crisp, then transfer to paper towels with slotted spoon
- 5
Cook onion and thyme in bacon drippings over medium heat until brown and softened, about 3 minutes
- 6
Remove skillet from heat and stir bacon back into onion mixture
- 7
Spray large cookie sheet with cooking spray and unroll crescent dough, pressing to 12x8-inch rectangle
- 8
Spoon onion mixture in 4-inch-wide strip lengthwise down center of dough
- 9
Top with roasted butternut squash and sprinkle with Parmesan cheese
- 10
Cut 1-inch strips on long sides of dough to within 1/2 inch of filling using scissors or sharp knife
- 11
Alternately cross strips over filling and press ends to seal
- 12
Brush with beaten egg white
- 13
Bake at 375°F for 20 to 25 minutes until deep golden brown
- 14
Cool for 5 minutes before cutting crosswise into 6 slices
Tips
Cut squash into uniform 1/2-inch pieces to ensure even roasting and prevent some pieces from burning while others remain undercooked.
Don't skip cooling the braid for 5 minutes before slicing - this helps the filling set and prevents it from spilling out when cut.
For extra flavor, reserve a tablespoon of bacon drippings to brush on the dough before adding the egg white wash.
Good to Know
Refrigerate leftovers up to 3 days. Reheat individual slices in 350°F oven for 5-8 minutes.
Assemble braid up to 4 hours ahead, cover and refrigerate. Add 5 minutes to baking time if baking from cold.
Serve warm, cut into thick slices. Pairs well with mixed greens or fruit salad for complete brunch menu.
Common Mistakes
Don't overfill the center strip or the braid won't seal properly and filling will leak out during baking.
Make sure squash is fork-tender before using in braid to avoid crunchy pieces in the finished dish.
Substitutions
Dairy-Free Swaps
General Alternatives
Thaw according to package directions and roll to same dimensions
Full guide →FAQ
Can I make this ahead of time?
Yes, assemble the braid up to 4 hours ahead and refrigerate. Add 5 minutes to baking time if starting from cold temperature.
What if I don't have crescent dough sheets?
Use regular crescent rolls and pinch seams together to form a rectangle, or substitute with thawed puff pastry rolled to size.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat individual slices in 350°F oven for 5-8 minutes until warmed through.