Baking with Butternut Squash

The next time you bake a butternut squash, reserve a little to make squash biscuits or muffins (call them “pumpkin” biscuits or muffins if that distinction will be important to any members of your household, especially the 3-foot high set).


Butternut squash biscuits

I particularly like butternut squash biscuits because they make the biscuits moister than regular biscuits and give them a more interesting flavor.

To bake a butternut squash, slice it in half so you have a top and bottom; then slice the top and bottom in half lengthwise and scoop the seeds out of the bottom. Bake the 4 pieces cut-side down on an oiled baking sheet or parchment paper for about 30 minutes at 350, or until soft when pierced with a fork. Scoop the flesh out of the peel.

And on the note of substituting butternut squash for canned pumpkin: Baked and mashed butternut squash can be substituted 1:1 for canned pumpkin. Freshly baked and mashed pumpkin, on the other hand, is moister than canned pumpkin and need to be drained in a sieve or cheesecloth before you can go on to bake with it, or simply accept that your recipes will be moister than what is called for. This applies to pies, as well. A butternut squash pie is a beautiful thing. But in the meantime…

Butternut Squash Biscuits
These biscuits are delicious as a side for soup or stew, or drizzled with a little honey. For a sweeter biscuit, add ¼ cup brown sugar with the liquid ingredients.

1 cup all-purpose flour
¾ cup whole wheat pastry flour
2 ½ tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup (1 stick) cold butter
3/4 cup cooked, mashed butternut squash or canned pumpkin
1/3 cup buttermilk

In a large bowl, combine the flour, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine butternut squash and buttermilk; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-inch thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
Bake at 425° for 18-22 minutes or until golden brown. Makes 9 biscuits.

Note: To give the biscuits a shiny appearance, brush a little heavy cream on the biscuits before baking or a little melted butter when they come out of the oven. (I didn’t, but you can.)