Butternut squash is economical, keeps well for weeks at room temperature. Versatile, can be used in sweet and savoury dishes. Blessed with few butternut squash in our garden, I wanted to be creative in using them. The dinner rolls were enhanced with butternut squash puree that contributed a soft, fluffy texture and natural golden colour. Perfect for Halloween or Thanksgiving dinner with a delicate hint of pumpkin. Easy to prepare, these beautiful rolls make a great addition for an autumn celebration table.
Choose a squash that is firm, heavy, unblemished with a matte exterior. One with a glossy skin indicates that it was picked early and won't be sweet as a mature squash. Store in a cool, dry place with ample ventilation. Do not refrigerate. The seeds are edible, eaten raw or roasted.
Butternut squash has many health benefits. Low in fat, rich in dietary fibre and improves digestion. Good source of potassium and reduces high blood pressure. Lowers bad cholesterol. Builds strong bones and promotes eye health. Its high vitamin A content enhances the hair and skin. Also, it has anti-inflammatory properties.
Choose a squash that is firm, heavy, unblemished with a matte exterior. One with a glossy skin indicates that it was picked early and won't be sweet as a mature squash. Store in a cool, dry place with ample ventilation. Do not refrigerate. The seeds are edible, eaten raw or roasted.
Butternut squash has many health benefits. Low in fat, rich in dietary fibre and improves digestion. Good source of potassium and reduces high blood pressure. Lowers bad cholesterol. Builds strong bones and promotes eye health. Its high vitamin A content enhances the hair and skin. Also, it has anti-inflammatory properties.
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Pumpkin Dinner Rolls
(Yields 9)
Ingredients:
1/2 cup butternut squash puree
2 cups + 1 tablespoon all-purpose flour
2 1/4 teaspoons dry active yeast
a pinch of sugar
1/2 cup + 2 tablespoons milk
2 tablespoons butter (for dough)
1 tablespoon melted butter (for brushing)
1/2 teaspoon salt
Method:
Wash the squash and cut lengthwise into two halves. Line a baking sheet with aluminum foil. Brush the halves with some olive oil and place them flesh side down onto the sheet. Roast in the oven for 45 minutes to 1 hour or until tender when easily pierced with a fork. Once warm to the touch, scoop out the flesh with a spoon in a blender jar. Reserve 1/2 cup puree for the dinner rolls with the balance for soup.
Note:
Heat 1/2 cup milk with butter in a microwave until warm to the touch. Stir in the yeast along with sugar. Set aside for 5 minutes to foam and froth.
Sift 2 cups flour and salt in a bowl. Add the puree and yeast mixture. Mix to form a dough, which will be slightly sticky. Dust 1 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 or 1 and 1/2 hours.
Grease and flour a square baking tray.
Once the dough has risen, punch it down to deflate the air. Weigh dough and divide into 9 equal smooth balls pressing the seam tight at the bottom. Place each ball in the prepared pan (seam side down), leaving some space in between to rise and expand.
Note:
Cover pan and let the balls rise in a warm place until double in size, about 30 minutes.
Preheat the oven to 375 F or 190 C.
Gently brush the tops with the balance 2 tablespoons milk. Bake for 20 minutes until golden brown and done. Once out of the oven, brush buns with melted butter for a shine.
Carefully, remove buns from the pan and place on a wire rack to cool.
Serve buns warm or at room temperature.
Note:
(Yields 9)
Ingredients:
1/2 cup butternut squash puree
2 cups + 1 tablespoon all-purpose flour
2 1/4 teaspoons dry active yeast
a pinch of sugar
1/2 cup + 2 tablespoons milk
2 tablespoons butter (for dough)
1 tablespoon melted butter (for brushing)
1/2 teaspoon salt
Method:
Wash the squash and cut lengthwise into two halves. Line a baking sheet with aluminum foil. Brush the halves with some olive oil and place them flesh side down onto the sheet. Roast in the oven for 45 minutes to 1 hour or until tender when easily pierced with a fork. Once warm to the touch, scoop out the flesh with a spoon in a blender jar. Reserve 1/2 cup puree for the dinner rolls with the balance for soup.
Note:
- Recipe for pumpkin soup, click here.
Heat 1/2 cup milk with butter in a microwave until warm to the touch. Stir in the yeast along with sugar. Set aside for 5 minutes to foam and froth.
Sift 2 cups flour and salt in a bowl. Add the puree and yeast mixture. Mix to form a dough, which will be slightly sticky. Dust 1 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 or 1 and 1/2 hours.
Grease and flour a square baking tray.
Once the dough has risen, punch it down to deflate the air. Weigh dough and divide into 9 equal smooth balls pressing the seam tight at the bottom. Place each ball in the prepared pan (seam side down), leaving some space in between to rise and expand.
Note:
- No flour was used to shape dough into balls.
Cover pan and let the balls rise in a warm place until double in size, about 30 minutes.
Preheat the oven to 375 F or 190 C.
Gently brush the tops with the balance 2 tablespoons milk. Bake for 20 minutes until golden brown and done. Once out of the oven, brush buns with melted butter for a shine.
Carefully, remove buns from the pan and place on a wire rack to cool.
Serve buns warm or at room temperature.
Note:
- Butternut squash puree can be substituted with pumpkin puree.
- A 7 5/8-inch x 7 5/8-inch x 1 3/4-inch disposable aluminum foil square pan was used.
