Type what you have

Ingredients

• ✓ winter squash
• water
• water
• active dry yeast
• white whole wheat flour
• white sugar
• salt
• milk
• butter
• butter
• brown sugar
• cinnamon
• confectioners sugar
• butter
• cream cheese
• vanilla extract

Instructions

1. 1 Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
2. 2 Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
4. 4 Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
5. 5 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
6. 6 Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
7. 7 Bake in the preheated oven until golden brown, about 15 minutes.
8. 8 Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

By Betty

Ingredients

• ✓ winter squash
• milk
• active dry yeast
• water
• all-purpose flour
• white sugar
• salt
• shortening

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain; cool and mash.
2. 2 In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar, and salt. Stir in yeast mixture, shortening, squash and milk; mix well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Divide dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9-inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake rolls in the preheated oven for 10 to 15 minutes or until golden brown.

By TRACEY_MITCHELL

Ingredients

• ✓ winter squash
• curry powder
• butter
• margarine
• maple syrup
• salt
• cayenne pepper
• coconut flakes

Instructions

1. 1 In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ winter squash
• butter
• sweet onion
• celery
• poblano pepper
• jalapeno pepper
• chicken broth
• salt
• brown sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
3. 3 Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
4. 4 Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
5. 5 Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
6. 6 Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.

By Molly