It’s no big secret squash is not my favorite food.
Given a choice it’s the last thing I opt to cook, which is why I’m happy it endures for so very long when stored properly. I recognize my anti-squash mentality makes me the odd woman out in our little Healthy Living Blog world, which to be honest is becoming a pretty comfortable place for me. At the end of the day, I think the community is hungry for a blogger like me, one who consumes cheese in addition to her veggies. Then again, maybe they’re just hungry.
Here’s the thing though, if I’m going to eat squash, it needs to be with something special or stuffed in a beautifully delicate ravioli and covered in something drool worthy. I need to dress that thing up, take it out for a drink and make it fabulous because on its own, squash is snooze central for me, and homey don’t play that.
As a result of my winter CSA, my basement is chock full of squash and per my New Year’s Resolution’s, I needed to tackle those puppies. I started out slowly and cracked a butternut to be used in a hearty bowl of Jenn’s Winter Minestrone Vegetable Soup. It was fantastic, although there was just one small problem. It didn’t use the entire squash, and I was left with cups full of raw butternut.
For me, tossing the leftovers wasn’t an option. I hate to waste good food, even food I don’t adore. Plus, it would have been a form of accepting defeat and homey don’t play that either. I was stuck. Over squashing the soup was out, which is paramount to over salting a dish, maybe even worse for a non-squash lover like me. Eventually, I settled in on the idea of Kirsten’s Savory Butternut Squash Soaked Oat Muffins. They’d go perfectly with dinner until I realized they needed an hour of soak time, and I had mere minutes on my hands.
With the pressure on and the clock dwindling, I decided to make Drop Biscuits. I shredded and tossed the raw leftover squash in with my basic dough, added a sprinkle of fresh rosemary, a handful of sharp cheddar cheese crumbles and hoped for the best.
The result: I melted even more than those hunks of cheddar.
Let me put it another way.
These biscuits are so good, I’d happily consume squash for them any day of the week.
These biscuits are so good, my veggie adverse brother would destroy them in a matter of minutes.
These biscuits are so good, they don’t even need butter, a bold statement for me.
The biscuits are so good, I made them again with Acorn Squash and was still blown away.
These biscuits are so good, they need to be on your table, like yesterday.
- 2 cups flour
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 1/4 tsp. Sugar
- 5 Tbsp. Cold Butter, cut into tablespoon sized pieces
- 1 cup milk (I've used Soy and plain Almond Milk)
- 2 sprigs fresh Rosemary, approximately 1 tsp., finely chopped
- 1/4 cup Cheddar Cheese, crumbled.
- 1 cup raw Butternut Squash, shredded in a food processor.
- Preheat oven to 400 degrees.
- Sift together flour, baking powder, salt and sugar in a large mixing bowl. Add the 5 Tablespoons of cold butter to the mixture. Using a fork or pastry cutter, mash and turn the mixture until it resembles coarse crumbs.
- Slowly stir in the milk and mix gently until the dough comes together. Do not over mix. Fold in the rosemary, the cheddar cheese and the squash.
- Drop the dough onto a greased baking sheet by the spoonful to make 12 biscuits. Bake for 12 to 15 minutes, until the biscuits are golden brown.
- To Freeze: prepare the dough for these biscuits, and drop them onto a baking sheet lined with parchment paper. Instead of baking them, put them in the freezer overnight. Once frozen through, remove from cookie sheet, put in a freezer bag and store until ready for use. When ready, cook frozen biscuits at 400 degrees for 15 to 18 minutes.