Review of last recipe - Individual Beef Wellingtons (photo above) - An easy dish to make, but I guess I could have made it nicer looking. I was surprised that the meat wasn't overcooked; was a medium rare.

TODAY'S RECIPE - SQUASH BISCUITS
From The Boston Globe, October 26, 1983 ...

Makes 4 dozen - 400 degree oven

1 cup cooked, mashed butternut squash or pumpkin
2 cups milk
1/4 lb butter, at room temperature, and cut into tablespoon sized pieces
3/4 cup sugar
3/4 tsp salt
2 pkgs powdered yeast
1/2 cup warm water
6 1/2 cups flour

In a medium saucepan, combine mashed squash, 1 cup milk and butter. Heat mixture slowly; stirring constantly.  Add sugar, salt and remaining milk.  Continue heating until lukewarm.

Dissolve yeast in warm water and add to squash mixture.  Add 4 cups flour and mix it to a soft dough.  Continue adding flour, a little at a time, until the dough is soft, but not tacky.  Place in a greased bowl, cover, and let rise for 1 hour in a warm place free from drafts.

Cut the dough down with a knife, cover and let it rise another hour. Preheat oven oven to 400 degrees.  Cut dough down again and turn out onto a lightly floured board.  Knead lightly to remove any large air bubbles.  Roll out dough to a large rectangle about 1/2" thick.  Cut dough into rounds of 2-2 1/2" in diameter and arrange on a lightly greased baking sheet and let rise 1 hour.  Bake about 20 minutes.  Remove, cool and serve.