Squash are never a uniform size, are they?
Funny looking vegetables already, they can range from 1 to 5 pounds. That means when I cook a squash and puree it, I never know quite how many cups I will get.
I’m often making yummy recipes in the fall like these pancakes in a quadruple batch (4 cups pureed squash), these pumpkin muffins in a double batch (up to 3 cups pureed squash), and the butternut spice bars found in the Healthy Lunchbox ebook and our snacks thematic skill lab over at Kids Cook Real Food (1 cup per batch, usually doubled).
What to Do with Butternut Squash?
I like to freeze squash in 4-cup portions to make these pancakes long after autumn is over. However, sometimes there’s just a weird amount of pureed squash leftover.
What can I say? My family doesn’t really like it plopped onto a plate with butter in the middle.
So what do I do with 1 cup of mushy orange vegetable? (I call anything pureed “mushy orange vegetable,” because in recipes sweet potato, pumpkin, butternut squash, and other fall squashes are all interchangeable. They’re all mushy orange vegetables.)
Even though I have a whole post on 20 ways to use a random half-cup of pumpkin, I kind of forgot it was there. I needed a side bread for dinner. And I felt sure that someone would have some healthy rolls or biscuits including butternut squash.
I searched and I searched. Lots of all-purpose flour. Lots of tiny amounts of squash. Lots of recipes that didn’t look like they would turn out at all. I couldn’t find something that was truly whole wheat or gluten-free.
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Butternut Squash Gluten-Free Biscuits
So I decided to try my mom’s biscuit recipe with a bit of squash.
I made a whole-wheat version and a gluten-free version, and the reports from the family at the table were incredible.
My husband just kept looking up and saying, “I thought gluten-free bread was supposed to not turn out well. I thought gluten-free bread was supposed to have a weird texture. Why is this so delicious? The bottom and the top are so crunchy; the inside so chewy and moist. They’re amazing!”
So here we go. Gluten-free, dairy-free possible, whole-grain biscuits with a mushy orange vegetable like butternut squash, and they are amazing!Print
- 2 cups homemade gluten-free flour blend
- 3 teaspoons baking powder
- 1/2 teaspoon
- 1/4 cup coconut oil or butter if you tolerate dairy
- 1/2 cup pureed butternut squash (or any mushy orange vegetable)
- 1/2 cup almond milk (plus one to two tablespoons more as needed)
- Mix flour, baking powder, and salt.
- Cut the fat in using a pastry blender or two butter knives.
- Taking care not to over handle the dough, use a fork to stir in the pureed vegetable and almond milk a bit at a time. If you still see dry flour in the bottom of the bowl, add a bit more almond milk one tablespoon at a time.
- Again, taking care not to handle the dough very much, roll out to about 3/4-inch thick.
- Cut with a glass dipped in flour, and transfer to an ungreased baking stone (or cookie sheet if you don’t have a baking stone).
- Bake in a preheated 425-degree Fahrenheit oven for 13 to 17 minutes.
If you do tolerate dairy, feel free to use whole milk, and butter is definitely a great choice for the texture.
If you prefer whole wheat over gluten-free, just use 2 cups whole-wheat pastry flour and it will work great. If you don’t have pastry flour, you can use traditional red whole wheat, but the biscuits will be a little denser.
- Serving Size: 1 biscuit
- Calories: 117
- Sugar: 0.3g
- Sodium: 87mg
- Fat: 6.2g
- Saturated Fat: 5.2g
- Carbohydrates: 15.3g
- Fiber: 1g
- Protein: 0.8g
- Cholesterol: 0mg
Keywords: seasonal recipe, fall recipe
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One thing to note is that these don’t taste like squash at all! It’s a great way to get some extra veggies in even if you don’t like the taste of squash or pumpkin!