In the bowl of a stand mixer, using the flat beater paddle, combine the squash, milk, butter and molasses, and mix on low speed for a minute or so.

Add the yeast and mix in – no need to proof it unless you have any doubt about the quality.

Beat in the eggs, salt and cinnamon, and then beat in the whole wheat flour.

Make sure to scrape down the sides as needed.

Slowly add in 4 cups of all purpose flour, one at a time, with the mixer on low speed. Beat at a low medium speed for about 5 minutes.

Remove the flat beater and switch to the dough hook.

Gradually add the remaining flour, first 1 cup, then another, kneading in each one completely.

Then add additional flour by ½ cups, until the surface of the dough is only very slightly sticky.

Once all the flour is incorporated, set the mixer to a low-medium speed and knead for about 5 minutes. Keep an eye in things, and if it seems to be sticking to the bowl a lot, add a bit more flour – say ¼ cup at a time, and continue kneading. My final amount of flour was 7 and ¼ cups of white flour, but it is going to depend on how much liquid was in the squash.

Gather the dough into a smooth ball, and deposit in a well oiled, large bowl, turning to coat all sides. Cover with plastic wrap, overlapping two sheets, and leaving loose to allow room for rising.

Put in the refrigerator overnight, for at least 12 hours. You may need to punch it down at some point while it is chilling to keep it from overflowing the bowl, so check it after a few hours.

The next day, remove from the refrigerator and punch down again to completely deflate. Let sit at room temperature until it rises again, to double in bulk.

Turn out on floured surface, and knead briefly.

Cut into 3 equal portions and shape into loaves, place the loaves in generously buttered 8 x 5 inch bread pans, and allow to rise in a warm place until the center is just above the rim the of pan.

Bake at 350° for approximately 45 to 55 minutes, until very nicely browned and hollow sounding when tapped.

Remove from pans and cool on a rack. Wrap tightly when cooled. This keep several days at room temperature, a week or so in the fridge and several months in the freezer.