Butternut Squash Biscuits Recipes

BUTTERNUT SQUASH ROLLS

Butternut Squash Rolls image

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked butternut squash
5 to 5-1/2 cups all-purpose flour, divided

Steps:

In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERNUT SQUASH BISCUITS

Butternut Squash Biscuits image

Make and share this Butternut Squash Biscuits recipe from Food.com.

Provided by dawetl

Categories Breads

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup canola oil
2 cups whole wheat flour
1/2 cup oatmeal
4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons brown sugar (or 1 T. Splenda Brown Sugar)
1 1/2 cups butternut squash, cooked and pureed
1/3 cup walnuts or 1/3 cup pecans, chopped

Steps:

Preheat oven to 350°F Peel squash and cut into cubes. Place on cookie sheet which is covered with parchment paper. Sprinkle with a little nutmeg, if desired. Bake for 30 to 40 minutes until soft. Cool until you can easily handle squash. Puree. Set Aside.
Preheat oven to 400°F.
Combine all ingredients in large bowl and mix with fork or spoon until well blended.
Drop by spoonfuls onto greased cookie sheet.
Bake for 12 - 15 minutes.

Nutrition Facts : Calories 214.7, Fat 11, SaturatedFat 1, Cholesterol 21.1, Sodium 213.7, Carbohydrate 26.3, Fiber 4, Sugar 3.4, Protein 5.4

SPICY BUTTERNUT SQUASH OR PUMPKIN BISCUITS WITH PECANS

Spicy Butternut Squash or Pumpkin Biscuits With Pecans image

This I came up with a combo of a couple of recipes. Hey sweet potato will be an other good one to use in here to replace the butternut. Go easy adding wet ingredients or if the dough is to sticky go ahead and use a little more flour. Give a basket full of these for a house warming gift. Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories Breads

Time 40m

Yield 30-40 bisquits

Number Of Ingredients 12

Ingredients

2 cups cooked mashed butternut squash or 2 cups pumpkin
3/4 cup butter, melted
1 1/4 cups buttermilk
4 cups flour
1 teaspoon salt
1 tablespoon baking soda
3 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon clove
1/4 cup toasted pecans, crushed

Steps:

Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
Mix together the squash, butter and buttermilk.
Mix together dry and wet ingredients.
Using only enough wet or dry to make a soft dough.
Shape the dough into a ball and knead lightly on a well-floured board.
Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.

Nutrition Facts : Calories 121.4, Fat 5.5, SaturatedFat 3.1, Cholesterol 12.6, Sodium 247.5, Carbohydrate 15.8, Fiber 0.8, Sugar 2.1, Protein 2.3

BUTTERNUT SQUASH DOUGHNUTS

Butternut Squash Doughnuts image

My mother and I used to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too!

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 16

Ingredients

2 eggs
1-1/4 cups sugar
1 cup mashed cooked butternut or winter squash of your choice
1/2 cup buttermilk
2 tablespoons butter, softened
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Oil for deep-fat frying
Confectioners' sugar or additional sugar, optional

Steps:

In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft)., Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.

Nutrition Facts :

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