New England Squash Cakes

A thrifty way to use up that dab of leftover winter squash. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time includes overnight raising of dough.

• Ready In: 8 hrs 12 mins
• Serves: 18

Ingredients

• 1  cup  winter squash or 1  cup pumpkin, cooked and mashed
• 1  egg, well beaten
• 1⁄2 cup sugar
• 1⁄4 teaspoon salt
• 1  tablespoon butter
• 1  cup milk, scalded
• 1  teaspoon dry yeast or 1⁄4 fresh yeast cake
• 1⁄4 cup  lukewarm water
• 1  cup all-purpose flour, sifted

Directions

1. Soften yeast in lukewarm water.
2. Add egg, sugar, salt, butter and milk to the mashed squash/pumpkin.
3. Let cool to lukewarm.
4. Add softened yeast and flour; mix well.
5. Cover and set aside to rise overnight.
6. Shape into biscuits and let rise for 20 minutes.
7. While dough is rising, preheat oven to 350F and lightly grease a baking sheet (or spray with cooking spray).
8. Bake on prepared baking sheet for 12 to 15 minutes.