Sunday, October 25, 2009

Butternut Squash Biscuits and Honey Cinnamon Butter

It was windy, and while I spent almost as much time holding the tent down, it was great to be back at the Farmer's Market! At this time of year, the winter squash are plentiful, and the farmers have a bumper crop.

Butternut squash biscuits

This recipe uses the basic Southern Biscuit recipe, replacing 1/2 cup of the buttermilk with the same quantity of pureed butternut squash.

Halve the squash and remove the seeds and strings. Place on a roasting pan, flesh side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Puree until smooth.

Prepare the biscuits as directed in the basic recipe. The biscuits will need to cool about 10 minutes before serving, as they are a little more moist then traditional Biscuits.

The perfect topping for these biscuits is Honey Cinnamon Butter.
In a medium bowl, combine 1/2 cup of softened, unsalted butter, 1/2 cup of honey, and 1 teaspoon of ground cinnamon. Beat until light and fluffy.


Chef Deb
(post by Chris Ward)

P.S. Only one more Saturday to visit The Longmont Farmer's Market this season!!

1 comment:

Erin said...

I made these for Canadian Thanksgiving and loved them! What a great way to use left over squash.