Shaker Squash Rolls

Since my dad’s chemo treatments have knocked him for a loop (and messed up his taste buds, so most food tastes bad to him), my parents decided not to host Thanksgiving this year. On the flip side, my sister-in-law is busy in Ukraine adopting three teenage girls, so she isn't hosting my husband’s family either. The result: Instead of trying to juggle two family gatherings, my sweetheart and I decided to have a Thanksgiving dinner made for two.

We’re having a pretty traditional meal, including the turkey (I’m putting herb butter under the skin for the first time, using Ina Garten’s recipe), dressing (a sausage recipe from my former neighbor John in New Hampshire), mashed potatoes and gravy (a must!), green bean casserole (The Picky Eater insists we have this dish), cranberry sauce (a Martha Stewart recipe from years ago), rolls and pumpkin pie.

Does your menu include those crescent rolls that come in the blue can? Or maybe some other heat-and-serve rolls? May I make a suggestion? Pick up an extra can of pumpkin and try these Shaker Squash Rolls.

I got this recipe while working as a tour guide for the Canterbury Shaker Village in New Hampshire and shared it in a pumpkin article I wrote for the Topeka Capital-Journal. The Shakers were a Christian group that came from England in 1774. Shaker communities existed from the east coast to Ohio. They were peaceful people who lived in a communal setting and showed their love of God through hard work. They were also celibate and lived as brothers and sisters, which may explain why their membership has declined to just a handful that now live in Maine.

Working at the village was one of my favorite jobs. It’s a beautiful place, and a sense of peace always came over me when I stepped onto the grounds. (Be sure to visit there any time you’re in New England.)

These rolls can be made with any type of squash puree and are somewhat sweet, similar to Hawaiian rolls. What I like about the recipe is you cut the rolls out like you would biscuits. To make ahead, you can either freeze or refrigerate the unbaked rolls and then bake when ready. (Do this after they are cut out and placed in the baking pan, but before the final rise.)  Just give them time to warm-up and rise before you

bake.

Believe me, these rolls are worth the time. I plan to make mine the day before. They will also taste great along side a warm bowl of soup, stew or chili throughout the winter.