Pretty much all that remains of last year’s bounty at this point is a basket of onions, a freezer full of chopped green peppers, and a single crookneck squash I’ve been eyeing. Finally roasted it, and upon discovering how little flesh it offered, I ended up stirring it into biscuits, substituting squash for sweet potatoes in a wonderful recipe from Jubilee. Definitely a hit at the potluck! They were particularly good with pepper relish, a lazy variation on Hot Pepper Jam, also a favorite from Jubilee. (Just boil finely minced peppers in a 1-to-1 sugar to vinegar solution for a couple minutes, skipping the pectin and canning. A quarter cup each of sugar and vinegar seemed just about right for two hot peppers and three sweet peppers).
I’m scrounging right now, and wasn’t about to let the squash seeds go to waste. Just scoop them out, rinse them and pull off the majority of the stringy flesh, pat them dry with a towel or spread them out and let them dry for several hours or overnight, coat them with oil and a sprinkle of salt (and any other seasonings you desire) and roast them at 300ºF for about 10-15 minutes. It is time consuming to separate out and dry the seeds, but you don’t really have to worry about getting the seeds completely clean or dry. Made for a nice snack and salad topping for the next couple days.
UPDATE (11/26/15): Made these biscuits for Thanksgiving with kobocha squash, all whole wheat flour, and butter in place of the oil. Added a bit of smoked chipotle powder this time — highly recommended. Made the dough the day before and refrigerated it. They turned out fabulous!
UPDATE (6/4/17): Made these gluten free, with 1 cup oat flour, 1/2 cup millet flour, and 1 1/2 cup of an all-purpose blend. Used only 1/2 cup oil. Worked great, perhaps the best yet! Also, didn’t bother to roll them, just took handfuls and flattened them into discs. So much faster and easier, and works just as well for my purposes. Added in a little chamayo chili powder — yum!
Autumn Harvest Biscuits
2 cups sweet potato or squash puree
1/2 to 2/3 cup oil or butter
3 cups flour (half or completely whole wheat — or gluten free, see above)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon chili powder or paprika (optional)
Preheat oven to 350ºF. Mix sweet potato puree with oil in a medium bowl. Sift together dry ingredients and then add to the wet ingredients. Roll out to 1/2-3/4” thick and cut out circles (a narrow glass or jar is perfect for this). Or simply take handfuls of dough, form them roughly into a ball, and flatten into a thick disc. Bake about 15 minutes or until lightly browned on the bottom. Yum!