1 cup cooked acorn squash
1/2 cup scalded milk
1 tablespoon active dry yeast
1/4 cup warm water (110 – 115 degrees)
3 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon grated orange rind
1 tablespoon fresh sage, finely chopped
1/4 cup butter flavored Crisco
Cut an acorn squash in half, scoop out the seeds and put it cut side down in a baking dish with about a half an inch of water. Cover pan with foil and baked it at 350 degrees for about 45 minutes. Scoop out the cooked squash. (You only need half of the squash for the recipe, but I cooked both halves and then served the other with butter and maple syrup for dinner.)
Scald milk and set aside to cool. In a measuring cup add the yeast to the warm water. In a large bowl, combine 2 1/2 cups of the flour, sugar and salt. Stir in the yeast mixture, shortening, squash, milk, orange rind, and sage. Mix well.
Stir in another 3/4 cup of flour and beat well. When dough pulls together, turn it out on a lightly floured surface and knead until smooth, about 8 minutes, adding the remaining flour as needed.
Lightly oil a large bowl and place dough in bowl, turning it once to coat dough. Cover with plastic wrap and place in a warm, draft free place until doubled in volume, about one hour.
Divide dough into 9 equally sized pieces and place in a greased 8x8 inch baking pan. Cover with a clean dish towel and let rise until double in volume, about 30 minutes. Bake at 400 degrees for 10 – 15 minutes or until golden brown.
