• To prepare the squash, preheat oven 375°F and lightly oil the bottom of a baking sheet or dish (9×13 glass dish works well). Fill bottom with 1/2 inch of water.
• Wash the squash and cut in half lengthwise. Scrape out the seeds and strings from inside. Place cut-side down in baking dish and cook for 30-45 minutes, depending on the thickness of the squash. The inside should be fork tender.
• When cooked, remove and turn cut sides up to allow the squash to cool.
• When cool enough to handle, cut the soft insides of the squash out, or scrape for spaghetti squash. Purée squash in a blender or food mill, or mash until smooth with a potato masher or fork. This process should yield 1/2 cup of squash purée. Set aside.

Amanda notes:

• When you are baking without yeast, your prep and bake time is cut WAY down because there is no need to proof anything. Your goal should be to get your rolls in the oven asap.
• Preheat the oven to 450°F or 400°F if baking in a convection oven.
• Whisk together the gfJules Flour, sugar and salt in a large bowl. Make a well in the middle and pour in baking soda, baking powder and club soda. There is a lot of leavening (baking powder and baking soda), so be prepared for bubbles as soon as the liquid is added!

Amanda notes:

• FYI - it will remind you of the volcano science fair project we all did in middle school so use a really deep bowl.
• Next stir in puréed squash and butter. Mixed with a stand mixer or use a wooden spoon and strong muscles! It will gradually become a soft, sticky dough.
• Prepare a large cookie sheet by lining with parchment paper. Flour a clean counter or pastry mat with more gfJules Flour, then scoop out equal portions of dough one at a time, rolling in the flour to make smooth rolls. Amanda measured 2-ounce rolls; they can be larger or smaller, but should be roughly equal in size for even baking. Two-ounce rolls (about the size of a child's fist) will yield 24 rolls.
• Once all the rolls are formed, brush them with melted butter and bake them for 12-15 minutes, or until lightly browned and risen. Do not overbake!