I admit the arrival of fall I do not anticipate or relish because it makes me feel cold. And I don’t get excited by pumpkins. It’s strange to think that while fall activities and pumpkins have been married forever, the rise of pumpkin spice is attributed to Starbucks and their latte. It’s also slightly disturbing that as a culture, our taste preferences can be so influenced by a coffee chain.
Make no mistake, I love pumpkin pie and I love coffee. The PSL is totally yummy.
I’m sort of obsessed by the idea of baking with vegetables and fruits. But pumpkin spice baking over flows everywhere now. These biscuits came from the desire to vary the theme.
Butternut squash purees just as nicely as pumpkin to incorporate into batters. I think you could substitute it in any recipe. The spice blend I used was inspired by the Flavor Bible (an awesome book) that lists nutmeg, ginger, and cloves as spices that go well with winter squash. I actually did not know Quatre Espices was a culinary entity, but it turns out to be a staple spice mixture crucial to French cooking especially for charcuterie, beef stews, and rich braises.
One last housekeeping note, the reason squash equals fruit is the botanical rule specifies that edible plants with seeds are fruit.
Sending much fall warmth and love to you!
| Servings | Prep Time |
| 9biscuits | 40minutes |
| Cook Time |
| 15minutes |
|
|
- 3/4 cup butternut squash, mashed
- 1/3 cup organic whole milk
- 1 1/2 cup (180g) organic all-purpose flour
- 1/4 cup organic granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt if using sea salt decrease to 1/2 teaspoon
- 1/2 tablespoon white pepper, ground
- 1/2 tablespoon nutmeg, ground
- 1 teaspoon dried ginger, ground
- 1/4 teaspoon cloves, ground
- 6 tablespoons organic unsalted butter, cut into pieces to keep cold, cut butter then return to refrigerator until ready to use
- Adjust oven racks to center of oven. Preheat oven to 425 Fahrenheit. Grease a baking sheet with butter.
- Peel and remove seeds from butternut squash. Chop into medium sized chunks.
For peeling and chopping, cut off both stem ends. Peel with long strokes if you have a good peeler or if using a knife it may be easier to peel after cutting in half and then peel neck and round body separately. Slice neck into rounds then dice. Slice body in half, remove seeds with a spoon, then slice and dice strips.
- Bring a large pot of water to boil. Add butternut squash chunks and boil gently for 15-20 minutes until soft. Drain. Mash chunks with a potato masher or place in food processor and pulse to puree. If using a potato masher, try to get as smooth as possible, a fork may also be helpful.
- Measure 3/4 cup of butternut squash puree and place in small bowl. Reserve remainder for another use (add butter and salt for a dinner side dish).
- Whisk 1/3 cup milk into mashed butternut squash. Set aside.
- In large bowl, whisk together flour, sugar, baking powder, salt, white pepper, nutmeg, ginger, and cloves.
- Add cold butter cubes to flour mixture. Use a pastry cutter, two knives, or your fingers to combine until butter is incorporated and mixture looks like coarse crumbs.
- Make a well in center of flour and butter mixture and spoon in squash milk mixture. Gently fold squash into flour until all flour is moistened and squash is incorporated. Batter will be moist and sticky.
- Drop biscuit batter onto prepared baking sheet by large tablespoonfuls to make nine biscuits.
- Bake for 12-14 minutes until tops become golden brown. Cool on baking sheet for five minutes then remove with spatula to wire racks. Serve warm, reheated, or room temperature.
*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these biscuits use organic flour, butter, milk, and butternut squash if available.
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