They are just so beautiful.
There was pureed butternut squash left over from the pie making – about 2/3 of a cup.
So I mixed it in with the regular white buns recipe, used an egg, and bit of milk to make up the liquid amount of 1 3/4 cups. A goodly grating of fresh nutmeg, a couple teaspoons of brown sugar, a nice lump of butter, 1 tsp instant yeast, and almost 4 cups of flour.
I used the bread machine to make the dough, and then shaped the buns, set them to rise, and popped them to bake for about 20 minutes. Yum.