There are a lot of reasons why frozen butternut squash is essential in a fall/winter kitchen.

 Not only is it cheap, it’s delicious, easy, and the health benefits are, to say the least, outstanding: butternut squash contains vitamin c, potassium, and an AMAZING level of antioxidants which are essential during cold, dry months when fresh berries and juices aren’t aplenty. A few weeks back, I got my hands on four of these puppies and had a roasting/bagging night. Within a few hours my whole freezer was stocked! And, I mean, there are only so many squash soups you can make… right? With a freezer full of squash and (of COURSE) plenty of butter & milk around, one can only find themselves headed in a certain direction… 

2 c. all purpose flour (you can substitute 1/2 whole wheat!)

3 tsp. baking powder

1 tsp. baking soda 

pinch of salt

4-5 tbs. cold, cold butter cut into cubes

1 c. of pureed butternut squash (defrosted, if frozen)

1/2 c. whole milk + 1 or 2 tbs. 

Preheat your oven to 400 degrees. In a large bowl, whisk all dry ingredients. Once combined, fork in butter and squash until the butter is in chunks about the size of a pea. Slowly add milk until the mixture gets shaggy, then transfer onto a clean, floured work surface. Quickly knead, then roll out using a rolling pin. Once mixture is about 1/2” thick, cut out biscuits (I used Wilton’s flower cut-outs). Transfer to a baking sheet and bake for 7-10 minutes, until golden brown. 

Notes for the best biscuits: Biscuits are best when handled sparingly, so don’t be afraid of the chunks and creases! As you can see, mine are a little rough but that’s how they’re supposed to be. I’m proud of these, and I don’t often say that. They’re a traditional recipe with a fairly unique spin.. something to impress the crowds at Thanksgiving, if you will. I ate them as breakfast! With some pumpkin butter, of course.