Butternut squash brioche recipe - italian version follows

Ingredients

• 840 g flour
• 60 g egg yolks
• 100 g whole eggs
• 34 g milk
• 480 g baked butternut squash pulp, mashed and cooled
• 1.5 g cinnamon
• 0.8 g nutmeg
• 0.8 g ginger
• 10 g instant yeast
• 14 g salt
• water as needed
• 126 g brown sugar
• 226 g butter, cut into half-inch cubes, softened
• one egg
• finely chopped pecans