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. Skipped the sweetener and added a bit of smoked chipotle powder instead. Made the dough the day before and refrigerated it. They turned out fabulous!
Autumn Harvest Biscuits
2 cups sweet potato or squash puree
2/3 cup oil or butter
1/4 cup sugar or honey (optional)
3 cups flour (half or completely whole wheat)
1 tablespoon baking powder
1 teaspoon salt
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). Bake about 15 minutes or until lightly browned on the bottom. Yum!