Alright, fall, you win. I've accepted the cooler temperature, falling leaves and I've even embraced winter squashes. I'm still struggling with darkness falling earlier and earlier but there are worse things in the world, like Ebola and arthritis, right? And even if you have arthritis it's nothing some homemade chicken soup won't cure.
Well maybe not cure, but it sure makes you feel better. One of the most valuable lessons I've learned about cooking is to eat what's in season. Eating in season means your fruits and vegetables taste like they're suppose to, its more affordable and better for the environment. Last time I went shopping I utilized the bounty of the season and loaded up on butternut squash, acorn squash, parsnips and apples.
I like cooking things I've never made before and Acorn Squash Biscuits sounded like a good idea. I took the left over chicken thighs from a dinner party out of the freezer and made a simple stock with carrots, onions, celery and black peppercorns. I roasted the acorn squash in the oven for 40 minutes and pureed it until it was nice and smooth. After skimming the stock I added half the puree to the clear broth and the rest went into the biscuits. It was a great fall dinner and I highly recommended trying these biscuits, and don't skip out on adding the pecans, the added crunch gives them a wonderful texture. Don't feel confined to using an acorn squash, butternut squash or even a sweet potato would also work.
There is no need to oil your squash before placing it in the oven, it will roast up beautifully without the extra fat from the oil, saving you on calories without sacrificing flavor. These biscuits could be served with just about anything, they are savory with a hint of sweetness from the brown sugar.
Acorn Squash Biscuits
Makes 12
2 cups all purpose flour
1/2 cup cornflakes, crumbled (or oatmeal)
4 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
2 tablespoons light brown sugar
1/3 cup canola oil
1 1/2 cups winter squash, roasted and pureed
1/2 cup toasted pecans
Pre-heat oven to 250 degrees. Roast pecans for 10-12 minutes or until fragrant, roughly chop and set aside.
Increase oven heat to 400 degrees. Cut squash in half, scrape out seeds and place face down on a baking sheet and roast for about 40 minutes or tender a fork inserts easily. Let cool and puree until well blended.
Decrease oven heat to 350 degrees. Add all ingredients in a large bowl and mix until just blended. Drop biscuit dough on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Serve warm.
