Squash Rolls

1 pkg active dry yeast
1/4 cup warm water
2/3 cup scalded milk
1 cup cooked & pureed butternut squash (or pumpkin or carrot)
1/3 cup brown sugar
1/2 tsp salt
1/3 cup mjelted butter
2 cups whole wheat flour
2-3 cups unbleached white flour

Generously butter a large baking sheet.

Proof yeast in warm water.

Combine scalded milk, squash, sugar, salt and melted butter. When mixture has cooled to lukewarm add yeast and whole wheat flour. Beat well. Gradually stir in unbleaced white flour until dough is stiff enough to kinead. Turn onto lightly floured surface and knead well, adding flour as necessary to prevent sticking. The dough should be soft & elastic and pleasant to work with.

Place dough in large buttered bowl, turn to coat. Cover and let rise untiol doubled in bulk, about an hour. Punch down. Shape into tangerine-sized balls and place on buttered baking sheet. Cover and let rise until doubled, about 30-45 minutes.

Bake in preheated 400F oven for 20 minutes. Brush tops of rolls with melted butter after removing from oven.

Let cool on wire racks.

Yields 15 rolls.

Thanks Brook!

So, Janie, how did you prepare those butternuts?

I made Mama's Parmesan Mashed Butternut Squash and
Caramelized Butternut Squash The Barefoot Contessa Cookbook
I saved all of the recipes from you both to try eventually.

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash.
Peel the squash, cut them in half lengthwise, and remove the seeds.
Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
Add the melted butter, brown sugar, salt, and pepper.
With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.
While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.
Taste for seasonings and serve hot.

Ooh, that does sound good.

Of course, it's hard to top anything Ina gives us.