Squash Rolls

Directions

1. 1
   Preheat oven to 450°.
2. 2
   Mix 2 cups Bisquick mix with cooked squash (wet squash works best; add a little water if squash is dry).
3. 3
   Gently smooth dough into ball on floured cloth.
4. 4
   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.
5. 5
   Place rolls with point underneath about 1 inch apart on ungreased cookie sheet.
6. 6
   Bake until golden brown, 18 to 20 minutes.