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Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

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Butternut Squash and Sage Biscuits

by FarmgirlGourmet October 14, 2011

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
[print]


Ingredients
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

Directions
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

  • Butternut Squash & Brie Mac & Cheese with Smoky Bacon
  • Butternut Squash Soup with Spicy Sausage & Fried Sage
  • Ricotta Squash Gnocchi
  • Farmgirl Pot Roast

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13 comments
FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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13 comments

Veggies 5 Ways: Winter Squash | Brookford Farm October 30, 2015 - 1:09 pm

[…] Butternut biscuits with sage […]

Green Onion Buttermilk Biscuits November 9, 2012 - 11:49 am

[…] Farmgirl Gourmet makes Butternut Squash and Sage Biscuits […]

sweetpeaskitchen.com October 18, 2011 - 8:52 pm

Ok…these look incredible! I love that they are made with butternut squash and sage. Such a great combo! 🙂

Cookin' Canuck October 16, 2011 - 7:54 am

Butternut squash and sage are a match made in heaven. This is such a wonderful way to bring a little variety to biscuits.

Deb October 15, 2011 - 3:45 pm

What scrumptious biscuits for autumn! These would be lovely paired with a hearty soup or stew. Although this recipe may just find a special place at my Thanksgiving table!

Terri @ Coulee Creek Florals October 14, 2011 - 5:50 pm

Hey—you mentioned my name!! Now I MUST try your recipes!! 🙂 Thanks.

marla {family fresh cooking} October 14, 2011 - 5:14 pm

Love that you used butternut puree in these beautiful biscuits!

Sylvie @ Gourmande in the Kitchen October 14, 2011 - 2:20 pm

I’ve had sweet potato biscuits but never butternut squash! Sounds wonderful with the sage.

Maria October 14, 2011 - 2:03 pm

I love trying new biscuit recipes. These look great!

Karriann Graf October 14, 2011 - 1:47 pm

These little biscuits look so yummy! Perfect for fall time 😉

diabeticFoodie October 14, 2011 - 1:17 pm

I’ve had sweet potato biscuits before, but never ones made with butternut squash. They look amazing!

Katrina October 14, 2011 - 1:07 pm

These sound so delicious! Aaaand, now that I know about the existence of a recipe for mac & cheese that incorporates squash, brie, and bacon, I won’t be able to stop thinking about it until I make it. It’s supposed to rain this weekend and I just made a huge pot of creamy potato chive soup – thinking these would be a nice accompaniment.

Kelli October 14, 2011 - 12:14 pm

These sound like great fall comfort food. I can’t wait to try them out!

Comments are closed.

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