These cheesy squash-filled knishes are an autumnal take on my Savory Potato & Onion Knish recipe (http://food52.com/recipes/51745-savory-potato-onion-knishes). They take a little bit of time to make, but the end result is certainly worth it. <br /> <br />I love making a big batch of these, freezing them and reheating them in the toaster oven for easy weekday breakfasts and last-minute weekend brunches. <br /> <br />The dough and the technique is adapted from Joe’s Pastry’s recipe for “The Tra-dish Knish.”

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