I don’t know what it is this year, but my Waltham Butternut Squash has gone bizerk! I guess I’m not alone since Teri Carstens, who follows Farmgirl Gourmet on Facebook, expressed the same thing! I must have about 30 of them. And they are enormous!! So, I’ve been on the hunt for new and inventive ways to use them up. I know you all saw the Butternut Squash Mac & Cheese with Brie and Bacon that we had last week. It was UNBELIEVABLE. The squash made it so creamy and dreamy. I’d like a bowl of it right now. Ok, sorry, I’m back. Anyway, we had these biscuits the other night and they were fan-tastic! Since it makes quite a few, I recommend this breakfast for the next morning – split it in half and toast, top with a fried egg, thin slices of Fontina cheese and quickly fried ham slice (or bacon). Holy YUM! Good stuff. Anyway, I hope you’re drooling as badly as I am. Without further ado, here’s the recipe.
Butternut Squash and Sage Biscuits
2 1/4 cups all purpose flour
1 tablespoon baking powder
2 teaspoons fresh sage, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter, cut into small chunks
1 cup butternut squash puree
1/3 cup milk
2 tablespoons sugar
1 Preheat oven to 425. Line a baking sheet with parchment paper.
2 In a food processor add the flour, baking powder, sage, salt and black pepper, pulse a few times to combine. Add the butter and pulse until it resembles coarse meal, about 5-6 pulses.
3 In a medium bowl, whisk together the butternut squash puree, milk and sugar. Add to the flour mixture and pulse just until combined but still crumbly. Turn out onto a floured board and knead lightly to bring the dough together. Pat out into a 1-inch think round and cut out biscuits and add to the baking sheet.
4 Bake for 12 to 15 minutes or until the biscuits are lightly browned and puffed.
Makes 8-10 biscuits
More Butternut Squash Deliciousness