Stuffed Acorn Squash is stuffed full with as much goodness as we could possibly cram into one recipe. This healthy but flavorful Fall dish is filled with savory sausage, good for you vegetables, and plenty of herbs and spices to tantalize your tastebuds. It’s low […]
Tag: <span>squash recipes</span>
Did you have a nice Thanksgiving? We sure did! But…..I am all leftover-ed out. I had just about all the turkey, stuffing, and pie that a girl can handle. And I LOVED every second of it!! Did I mention that my family serves up squash […]
So if October is for pumpkin, then November is for squash. At least in my mind it is anyways. In fact, my family doesn’t celebrate Thanksgiving with a pumpkin pie. We celebrate it with a squash pie. It’s really a thing if you haven’t heard of it, and it…is…..delicious!! Kind of like a pumpkin pie just less spicy. But pies aren’t the only place you can sneak in this wonderful Fall vegetable. I also sneak it into my dinner rolls. These hearty dinner rolls are perfect for Thanksgiving or any Fall meal for that matter. The squash gives them that beautiful golden color and the honey gives them just a touch of sweetness! Mmmm!!! So….SO….GOOD! If you’re making these for Thanksgiving you might as well just go ahead and double the recipe already. These will go fast!!
Here’s all that you’ll need: flour, yeast, salt, nutmeg, milk, butter, honey, frozen winter squash, an egg, and poppy seeds, pumpkin seeds, and sesame seeds for topping (optional).
In a large bowl, mix flour, nutmeg, salt, and yeast. Stir to combine. Easy enough!
In a small saucepan, heat milk, butter, and honey over medium low heat. Continue to heat until the butter is melted. Did you know that if you spray your measuring spoon with cooking spray the honey will just slide right out like magic? You don’t have to stand there for 5 minutes trying to let every last drop slooooooowly drop out or try to scoop it out with your finger only to make a big sticky mess! Some of us had to learn the hard way, I guess! Heat the mixture slowly, while stirring, and do not boil. We don’t want the milk to curdle! Add the wet ingredients to the dry ingredients. Beat on low with a hand mixer for 2 minutes. The mixture will be sticky.
Add the squash and continue to mix on medium for another 2 minutes. Stir in remaining flour (or more if needed) to form a soft, sticky dough. Knead by hand for 6-8 minutes. Basically you’re just pushing it around the bowl with your fist, trying to collect up any extra flour or other ingredients that are left in the bowl.
Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour. The dough will double in size.
Punch down dough and divide into 12 evenly shaped balls. Place balls into a 9 inch round baking pan. Cover and let rise in a warm place for an additional 45 minutes. When done rising, brush the tops of the rolls with a lightly beaten egg. Sprinkle with poppyseeds, sesame seeds, and pepitas, or leave them plain if you prefer. I think the seeds really make them look rustic! Bake in a 375 degree preheated oven for 25-28 minutes or until the tops are golden brown. If your rolls are browning too quickly you can cover the pan with foil for the last 5 minutes. Mine were just fine without the foil. Remove the from oven and serve warm! These rolls just scream Fall baking to me!! I love it!! The pepita topping is my all time favorite. Which is yours???
Honey Squash Dinner Rolls
- 1 packages active dry yeast (or 2 1/2 teaspoons)
- 1 teaspoons salt
- 1/8 teaspoon ground nutmeg
- 3 1/4 cups all-purpose flour
- 1/2 and 1/8 cups 2% milk
- 1/4 cup butter, cubed
- 1/4 cup honey
- 1 package (12 ounces) frozen mashed winter squash, thawed
- 1 large egg, lightly beaten
- Poppy seeds, salted pumpkin seeds or pepitas, or sesame seeds (optional)
- Step 1 In a large bowl, mix the salt, yeast, nutmeg, and 3 cups of flour.
- Step 2 Heat milk, butter, and honey in a small saucepan over medium low heat, stirring occasionally.
- Step 3 Add the wet ingredients to the dry ingredients. Beat on low with a hand mixer for 2 minutes. Add the thawed squash. Beat on medium for an additional 2 minutes.
- Step 4 Add remaining 1/4 cup of flour (or more if needed) to form a soft, sticky dough. Knead by hand for 6-8 minutes. Cover and let rise in a warm place for 1 hour.
- Step 5 Punch down dough. Shape into 12 balls. Place in a 9 inch round baking pan. Cover and let rise in a warm place for an additional 45 minutes.
- Step 6 Brush the tops of the rolls with a lightly beaten egg. Sprinkle with poppyseed, sesame seeds, and pepitas (optional).
- Step 7 Bake in a 375 degree preheated oven for 25-28 minutes or until golden brown. Remove from the pan and serve warm!
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