Squash Rolls - cooking recipe

Ingredients

2/3 c. mashed cooked squash (hubbard, buttercup or butternut)
2 c. Bisquick baking mix
2 tsp. margarine

Preparation

Preheat oven to 450\u00b0.
Mix 2 cups Bisquick mix with cooked squash (wet squash works best; add a little water if squash is dry).
Gently smooth dough into ball on floured cloth.
Knead 5 minutes or 50 times; roll dough into 12-inch circle, spread margarine and cut into 12 wedges (like a pie); roll up beginning at rounded edges.
Place rolls with point underneath about 1 inch apart on ungreased cookie sheet.
Bake until golden brown, 18 to 20 minutes.