butternut squash biscuits

serve these up alongside soup or stew

My two year old just loves these biscuits - and I have no problem serving them to her as they are packed with butternut squash!  My father in law (one of the pickiest eaters I know!) absolutely loved these...and our friends that visited last weekend were also big fans.  If you don't have butternut squash you can sub in sweet potato or pumpkin.

what you need:

• 1 medium butternut squash (you need about 3 1/2 cups mashed, doesn't have to be exact)
• 1 1/4 cup flour 
• 1 tbsp organic coconut sugar (or any other sugar)
• 4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter
• 1 tbsp olive oil
• salt and pepper
• extra flour for rolling out dough
• extra butter for brushing biscuit tops

what to do:

1. Remove peel and seeds from butternut squash.  (You can roast with the peel on and remove it after it's been roasted, if you don't have a strong enough peeler to do so when it is raw).  Cut into cubes (about 1"x1") and toss with olive oil and some salt and pepper. Roast on a cookie sheet lined with parchment paper at 450 F, for about 20-25 minutes.  Be sure to flip them halfway through to evenly roast the squash.
2. Sift together flour, sugar, baking powder, and salt, in a bowl.
3. Once the squash cubes are cool enough to handle, transfer them into a large bowl and mash with a potato masher or large fork.  Add butter and stir until butter melts into the squash.
4. Add flour mixture to squash mixture, stirring gently until a loose dough forms.  Don't worry if it seems a little wet.
5. Sprinkle work surface generously with flour and dump your dough onto the floured surface.  Cover your hands with flour and gingerly work the dough into a round disc and then flatten until about 1" thick. (Don't knead this dough - it should feel delicate but not crumbly).  Cut into triangular pieces (like a pizza) - I usually get about 6-8 very large biscuits or you can use a round cookie cutter to get disc shaped biscuits.
6. Place biscuits on a cookie sheet lined with parchment paper (you can re-use the squash one!) - and brush the tops with melted butter.
7. Bake for about 10-12 minutes at 450 F, until tops are lightly golden.  Remove and serve hot, ...with extra butter perhaps...enjoy!