My favorite way to use up winter squash is to make these Squash Dinner Rolls! This recipe came from a Mennonite woman who brought these along to a lunch gathering. They are scrumptious and can easily be swapped out for pumpkin!
18-quart mixing bowl
1cupof warm water
4cupscanned pumpkin or squash*
How to make Squash Dinner Rolls:
In a large mixing bowl dissolve the first three ingredients. Add the remaining ingredients reserving 10 cups of flour. Beat with a hand mixer for 2 minutes.
Knead in the reserved flour until soft and slightly tacky.
Let rise for 45 minutes in a warmed oven or until doubled. Punch down and let rise again for 50 min.
Form into 80 balls (by cutting the dough into four equal pieces then each piece into 20 pieces.) Place rolls side by side onto a sheet pan and let rise until doubled (20 min.)
Bake at 325°F for 15 min on the bottom rack. Brush hot rolls with melted butter if desired.
Squash- any winter squash can be used including acorn, butternut, or pumpkin. Fresh squash must be cooked then pureed or simply buy canned pumpkin or squash. To Roast Squash: Wash and slice the squash in half lengthwise. Arrange onto a baking sheet and roast open for 1 hour or until flesh is fork-tender. Scoop out of skins and puree with a little water until smooth. One small butternut squash equals about 1 cup of puree. Altitude: depending on your elevation you may need more flour. Add an Additional 2-3 cups of flour if your elevation is over 65'.