Butter two 9-inch pie plates.

In a small bowl, stir together milk, 1 tablespoon of the honey and yeast.

Let sit until very foamy, about 10 minutes.

Meanwhile, in a large bowl, whisk together flour, salt and nutmeg.

In a medium bowl, whisk together eggs, squash, 3 tablespoons of the butter, remaining 2 tablespoons honey and yeast mixture until smooth.

Add to flour mixture and stir to make a dough. (Add additional flour if needed to make dough, up to 1/2 cup.)

Turn out onto a lightly floured surface and knead, lightly dusting the board and dough with flour as you go to keep it from sticking, until uniformly soft and elastic, 3 to 5 minutes.

Divide dough into 24 equal pieces, rolling each into a ball and arranging them, evenly spaced, in the prepared pie plates.

Cover very loosely with plastic wrap and let sit in a warm spot until rolls are doubled in size, about 1 hour.

Preheat the oven to 375F.

Gently remove and discard the plastic wrap and bake rolls until golden brown, 18 to 20 minutes.

Immediately brush with remaining 1 tablespoon butter, cover with a clean kitchen towel and let sit for 10 minutes to soften before serving.

*To make purée, roast a whole butternut squash or sweet potato in a 400°F oven until very tender when pierced with a fork, starting to check after 30 minutes. When tender, scoop out the flesh, mash into a smooth purée and measure out 1/2 cup. If using canned butternut squash or sweet potato purée, increase the amount of flour to 3 1/2 cups.