Butternut Squash Sage Biscuits
These Butternut Squash Sage Biscuits are a slightly sweet biscuit, very moist with a hint of savory sage. I think it’s a great accompaniment to a savory meal such as chili or ham to balance your taste palate. This rustic recipe is adapted from an 18th century Charlottesville, VA recipe for sweet potato biscuits. I adjusted the shortening amount and added some plant butter…and of course used butternut squash alongside ground sage. This recipe makes sixteen 2 ½ inch diameter sized biscuits.
Most of the time, my immediate family members are my taste testers. For this recipe I’d like to give my step son, Hayden, a big thank you for trying this one…and liking it enough to eat THREE! (That just makes me all kinds of happy😊) He has gotten really brave this past year with trying new and unusually things and giving great feedback…thanks Hayden!
Let’s begin!
Ingredients:
2 1/2 cups butternut squash, cubed
1 tsp olive oil
1 tsp ground sage +1/2 tsp more
1 1/2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
2 tbsp shortening
2 tbsp softened plant butter (+ 2 tbsp extra for brushing on baked biscuits, optional)
Instructions:
Preheat oven to 400℉ / 205℃.
Coat butternut squash with the olive oil and one teaspoon sage. Roast, uncovered, for 15 minutes, then stir/flip and roast another 10-15 minutes or until tender.
Mash roasted butternut squash, measure out one cup and place in fridge to cool completely.
After squash has cooled down, remove from fridge and preheat oven to 425℉ /218℃.
In a medium bowl, add cooled butternut squash, sugar, shortening and plant butter.
In a large bowl, sift together flour, baking powder, salt and 1/2 tsp sage.
Then add squash mixture.
Work squash mixture into flour mixture.
On a lightly floured surface, knead and fold over dough, then roll out to 1/2 inch thick.
Use glass rim or circle cutout to cut biscuit shapes and place on a lightly greased sheet pan.
Melt 2 tbsp plant butter with 1/2 tsp sage.
Stir and brush tops of biscuits before placing them in the oven to bake.
Bake at 425℉ / 218℃ for 10-12 minutes.
If desired, after removing from oven, you can brush more of the sage butter on tops of biscuits and serve immediately.
Enjoy!
Enjoy!
💜Julie
Butternut Squash Sage Biscuits
Ingredients
Instructions
- Preheat oven to 400℉ / 205℃.
- Coat butternut squash with the olive oil and one teaspoon sage. Roast, uncovered, for 15 minutes, then stir/flip and roast another 10-15 minutes or until tender.
- Mash roasted butternut squash, measure out one cup and place in fridge to cool completely.
- After squash has cooled down, remove from fridge and preheat oven to 425℉ /218℃.
- In a medium bowl, add cooled butternut squash, sugar, shortening and plant butter.
- In a large bowl, sift together flour, baking powder, salt and 1/2 tsp sage.
- Add squash mixture.
- Work squash mixture into flour mixture.
- On a lightly floured surface, knead and fold over dough, then roll out to 1/2 inch thick.
- Use glass rim or circle cutout to cut biscuit shapes and place on a lightly greased sheet pan.
- Melt 2 tbsp plant butter with 1/2 tsp sage.
- Stir and brush tops of biscuits before placing them in the oven to bake 425℉ / 218℃ for 10-12 minutes.
- If desired, after removing from oven, you can brush more of the sage butter on tops of biscuits and serve immediately.
