by Meghan 60 Comments
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 recognizemy anti-squash mentalitymakes me the odd woman out in our littleHealthy 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 whoconsumes cheesein addition toher 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 specialor stuffed in a beautifully delicate ravioli andcovered in something drool worthy.I need to dress that thing up, take it out for a drink and make it fabulousbecause on its own, squash issnooze central for me, and homey don’t play that.
As a result of my winterCSA, my basem*nt is chock full ofsquash and permy New Year’s Resolution’s, I needed to tackle those puppies. I started out slowly andcracked abutternut to be used in a heartybowl of Jenn’sWinter Minestrone Vegetable Soup. It was fantastic, although there was just one small problem. It didn’t use the entire squash, and I was left withcups fullof raw butternut.
For me,tossing the leftoverswasn’t an option. I hate to waste good food, evenfood I don’t adore.Plus, it would have been aform of accepting defeat and homey don’t play that either. I was stuck. Over squashing the soup was out, which is paramount toover salting a dish, maybe even worse for a non-squash loverlike me.Eventually, Isettled in on the idea of Kirsten’sSavory Butternut Squash Soaked OatMuffins. 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 andthe clockdwindling, I decided to make Drop Biscuits. I shredded and tossed the rawleftoversquash in withmy basicdough, added a sprinkle of fresh rosemary, a handful ofsharp 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 happilyconsume squash for them any dayof the week.
These biscuits are so good, my veggieadverse brother would destroy them in a matter of minutes.
These biscuits are so good,they don’t even needbutter, 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.
Butternut Squash Cheddar Drop Biscuits
2015-01-22 18:00:37
Serves 12
A healthy twist on a classic makes these hearty biscuits extra satisfying without sacrificing flavor.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 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.
Instructions
- 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.
Notes
- 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.
By Meghan McCarthy
Adapted from John Besh via People Magazine
Adapted from John Besh via People Magazine
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
This post is being brought to the table at the followingfabulous parties:Hun… What’s for Dinner’s Simply Supper Tuesday’s,and TheNovice Gardener’s Fiesta Friday.
