I made the usual weekly batch of bread using squash. I use acorn or butternut. This was a small b-nut from fellow vendor who had a bad ding in one.
Rinse the squash, cut in cubes, toss seeds, stem, bad spots in compost. Put in saucepan covered with water, simmer, and simmer some more. Use that water that has a bit of pulp as liquid in your yeast bread recipe. I toss the cooked out squash into compost.
Proceed as usual with your regular recipe. I use naturally white flour, some rolled oats put through blender, add graham flour, spelt, brown rice flour. I've been adding some navy bean flour (another fellow vendor). I usually sweeten with honey (local), and this time used sorghum (local). And yes, yeast, butter and some salt. No 2 batches alike.
The squash water could be used in bread, muffin or other recipes. Be creative!