1 c. milk
4 tbsp. butter
3/4 c. sugar
1/2 tsp. salt
1 yeast cake or env. dry yeast
4-5 c. flour
1 1/2 c. butternut squash, strained or 1 (16 oz.) can squash
2 eggs, room temperature

In small saucepan, heat milk and butter to very hot. Mix sugar and salt in large bowl and pour in milk. Let sugar-milk mixture cool until lukewarm. Add yeast and 2 cups flour. Beat at medium speed in a mixer for 2 minutes. Add squash and eggs. Mix well. Continue to add flour (with wooden soon) until you have a stiff dough; the dough should begin to leave the sides of the bowl.

Turn dough out onto a floured board and knead 7-8 minutes, using additional flour on the board to prevent sticking. Put back in cleaned, greased bowl. Turn dough greased side up and cover with a towel. Let rise in warm place until doubled. Punch dough down and turn out. Shape into biscuits. Place in square 8 x 8 inch pan for soft sides; in muffin pans; or shape into cloverleaf rolls. Let rise double again. Bake in preheated 400 degree oven until brown, about 25 minutes. Butter tops while hot.