2 1/2 cups all purpose flour
1/3 cup sugar
1/2 cup milk
1/2 cup cooked and mashed butternut squash
1/4 cup warm water
1 package dry yeast
4 tablespoons butter
1 teaspoon salt
Dissolve the yeast in the warm water and set aside.
In a saucepan, scald the milk. Add squash, sugar, salt, butter and yeast mixture. Add this mixture to the flour and mix well. Knead until dough is smooth and elastic.
Set bowl in warm area and allow to rise until doubled in size.
Punch dough down and cut into 12 parts. Form the rolls and place on a cookie sheet. Cover and allow to rise, once again until doubled in bulk.
Bake for 20 minutes at 350 degrees.