Delicata Squash and Sage Biscuits

The sweetness of the delicata squash pairs perfectly with the sage in these biscuits from Kitchen Vignettes. While we love them dipped in hot soup, they're are also fantastic on their own.

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit. Carefully slice the delicata squash in half, lengthwise. Scoop out the seeds and stringy pulp. (Reserve the seeds for roasting if desired). Place the squash halves cut-side down on a baking sheet and roast for 30 minutes, or until a knife is easily inserted into the squash. Remove from the oven and allow to cool, then scoop out the flesh and chill the puree in the fridge while you work on the rest of the recipe (can be done ahead).

In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda (Note: the fresher your baking soda, the fluffier your biscuits will be). Using a hand grater, grate the butter into the bowl. Place the bowl in the freezer for 5 minutes.

In another bowl, mix the heavy cream, squash puree and chopped sage. Whisk until smooth. In another small bowl, beat the egg and 1 tablespoon of milk to make the egg wash.

Remove the dry ingredients from the freezer. Using your hands, combine the butter into the flour until the butter is fully mixed (the dough should be the consistency of bread crumbs). Pour in the squash mixture, stirring until the dough is just starting to come together. Lightly knead the dough until uniform, but be careful not to overmix.

Lightly dust a clean work surface with flour and either roll or smoosh the dough out to a 3/4-inch thickness. Using a glass or round cookie cutter, cut out the biscuits. Spoon or brush the egg wash over the top of the biscuits and sprinkle with more sage if desired. Place the biscuits on a Silpat or greased baking sheet and bake for 12 to 15 minutes, or until the tops turn golden brown. Transfer the biscuits to a cooling rack and dig in.

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