Slice the butternut squash thinly and steam for 8 to 10 minutes until soft. Mash it into a puree using a rolling pin.

In a mixing bowl, combine the butternut squash puree, sugar, yeast, and milk. Mix well.

Add the flour and mix to form a dough.

Roll out the dough and cut it into six equal pieces. Then, cut each piece into six smaller pieces, resulting in 36 pieces.

Flatten each piece into a thin wrap, layer 6 wraps together, and roll them up.

Cut the rolled-up dough in half and shape each half into a rose.

Boil water and steam the rolls for 10 to 12 minutes. Allow them to rest for 3 minutes before serving.