Although these are called biscuits for some reason, they are really raised rolls.
1 cup milk
4 tbl. butter or margarine
¾ cup sugar
½ tsp. salt
1 pkg. dry yeast
4-5 cups flour
1 ½ cups butternut squash; cooked, mashed, and sieved
2 eggs at room temperature
Dissolve yeast in a bit of warm water. Heat milk, add butter, sugar, salt. Cool to lukewarm. Add a couple of cups of flour to the milk mixture, then the yeast, the eggs and the squash. Mix well, add the rest of the flour.
Knead 7-8 minutes, let rise until doubled in a greased bowl, covered. Punch down dough. Turn out and shape into 3 dozen biscuits. Let rise on a cookie sheet.
Bake at 350 for 25 minutes. Brush tops with butter while still hot.