Heat oven to 450 degrees. Mix Bisquick and squash (or pumpkin) thoroughly. Gently smooth dough into a ball on floured board. Knead 5 times. Roll dough into 12 inch circle; spread with 2 tablespoons butter, softened. Cut into 12 wedges. Roll up, beginning at rounded edges. Place rolls with points underneath about 1 inch apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. 12 rolls.