Adapted from The New Enchanted Broccoli Forest

Try adding leftover cooked winter squash to bread dough! It makes a wonderful golden, sweet loaf (or rolls).
You will need 2 1/2 cups mashed, cooked acorn or butternut squash. (Pumpkin will also work.)

Bake 2 medium squash well in advance. Split them lengthwise, remove the seeds, and place the squash face-down on a lightly oiled tray. Bake in a preheated 400¡F oven for about 30 minutes or until very soft. Cool and scoop out the insides. Mash or purŽe, then measure out 2 1/2 cups.

2 cups wrist-temperature water
2 1/2 teaspoons (1 packet) yeast
3 tablespoons plus 1 teaspoon molasses
About 4 1/2 cups unbleached all-purpose flour or white bread flour
About 4 cups whole wheat bread flour
2 1/2 cups cooked winter squash, cooled and well mashed
4 tablespoons melted butter
1 tablespoon salt (rounded measure)
Nonstick spray
Cornmeal for the baking tray

Place the water in a large bowl. Make sure it is no warmer than your wrist! (It should feel temperature-neutral to the touch.)
Sprinkle in the yeast and 1 teaspoon of the molasses.
Use a wire whisk to beat in 1 cup of each kind of flour. Beat until smooth, then cover the bowl with a clean tea towel or plastic wrap, and let rise for about 45 minutes. (This is called a sponge.)
In a second bowl mix together the squash, butter, salt, and remaining molasses. Beat this into the risen sponge.
Add the remaining flour one cup at a time, mixing it in with a wooden spoon to fully incorporate each cup of flour before adding the next, and graduating to using your hand once it becomes too thick to mix with the spoon. (Spray your hand with nonstick spray to keep the dough from sticking.) As you add the later additions of flour, begin to knead the dough in the bowl as you go, (You can also do all of this with an electric mixer, using the dough hook attachment.)
When the dough is smooth and soft and acquires an earlobe-like texture, that is the sign that enough flour has been added. (The final amount of flour is largely determined by the humidity in your kitchen.) Turn the dough out onto a clean, nonstick-sprayed surface, and knead for about 5 minutes. Then clean the bowl, and spray it with nonstick spray. Return the dough to the bowl, cover with the towel or plastic wrap, and leave it in a warm place for 1 to 2 hours or until the dough pretty much doubles in bulk.
Punch down the risen dough, return it to the work surface, and knead for a few minutes. After kneading, let the dough rest for about 10 minutes to relax the gluten, then shape the dough into loaves or rolls. Place them on a tray that has been sprinkled moderately with cornmeal, and allow to rise uncovered for about 45 minutes. Meanwhile, preheat the oven to 350¡F.
Bake the bread for 40 to 45 minutes (20 to 30 minutes for rolls, depending on the size) or until it sounds hollow when thumped on the bottom. Remove the tray from the oven, and transfer the bread to a rack to cool. Allow to cool for at least 30 minutes before serving.