Whenever I bake butternut squash or pumpkin for puree, I bake as much as I can fit on the roasting tray. If you are going to take the time and dirty the kitchen, get as much out of the effort as possible. What I like to do is keep four or five cups of that squash puree in the refrigerator for a few days while I make some of the family favorites and try a new recipe or two.
One of the family “musts” is winter squash rolls. I have adapted this recipe a bit from Yvonne Young Tarr’s Squash Cookbook. Back in the days when I had two commercial ovens I multiplied this recipe times five and it was still outstanding. Serve these winter squash rolls as dinner rolls, turn them into small sandwiches with something like a delicate slices of ham, or simply split the roll, butter generously, and slip in slice of sharp cheddar cheese. I am happy to call this dinner.
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