Squash and seed bread

A friend brought me a butternut squash that weighed in at about 3Kilos.  It is a big squash!  So naturally I decided to try putting squash in bread.  

Here is what I did,

AP flour 225g
Red Fife 70g
Squash puree (baked  the squash and then pureed it) 100g.
Starter (100%) 115g
Water 150g
Salt 5g
Maple syrup 18g
Pumpkin seeds - toasted 75g.

1.  Mix all but seeds by hand Let sit for 30 mins. add in seeds and do Stretch and folds to incorporate.
2.  Rise at room temp for 2.5 hours with a couple of sets of Stretch and folds in the bucket
3.  pre-shape, reset and then shape into baneton overnight in fridge.
4.  Let warm on counter while the oven heats
5. bake in pre-heated dutch ovens 35 mins lid on 15 mins lid off at about 450.

I'm happy with the taste, but I wish I got more rise out of it.  Maybe I was impatient and should have let it sit out of the fridge for a while.