Spicy Butternut Squash Or Pumpkin Biscuits With Pecans Recipes

BUTTERNUT SQUASH PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
• Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
• Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
• Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
• Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
• Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

PECAN PUMPKIN BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. If desired, serve warm with melted butter and cinnamon sugar.

PUMPKIN PECAN BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
• Toast pecans in the preheated oven until golden brown and fragrant, about 5 minutes. Chop coarsely.
• Increase oven temperature to 425 degrees F (220 degrees C). Brush a large rimmed baking sheet with oil.
• Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Rub butter into the mixture until it reaches a crumbly consistency.
• Stir water and brown sugar together in a bowl. Blend into crumbly mixture. Stir in pumpkin puree and fold in pecans. Wrap dough in plastic wrap.
• Chill dough in the freezer for 10 minutes.
• Divide dough into 5 pieces and shape into balls. Flatten slightly and place 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack and cool completely, about 20 minutes.

BUTTERNUT SQUASH, PECANS AND CURRANTS

Steps:

• Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
• Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
• Arrange the squash on a warm platter and top with some or all of the dressing.

SPICY BUTTERNUT SQUASH OR PUMPKIN BISCUITS WITH PECANS

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.

BUTTERNUT SQUASH SOUP WITH PECANS

Steps:

• In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer., In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through. , Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through.

SPICY BUTTERNUT SQUASH

Steps:

• Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
• Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
• If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.