Tammy's squash casserole

Tammy gave me this recipe over the phone so I hope it's correct:) I can edit it if it's not.

6 c. assorted squash, cubed
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, sliced
1/4 c. onion, chopped

1/2 c. melted butter
1 c. stove top stuffing

Method:
1. Stir fry the squash, carrots and onion, then mix with cream of chicken and sour cream and place in a baking dish.
2. Mix the stuffing with the butter and sprinkle on top. Bake until hot.

Winter Squash Rolls

1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F. In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

Bake for 10 to 15 minutes or until golden brown.