Butternut. Acorn. Spaghetti. Delicata. It’s that time of year when my kitchen counter is taken over by winter squash. Every week it’s a game to see if I can come up with new ways of using it, though often I end up sticking to a few loved standbys.
I’ve grown to care for all varieties, though butternut will always be my favorite squash. It’s one of the best things about fall in my opinion. And these buttery biscuits studded with butternut squash and rosemary is one of my favorite fall creations.
Originally posted way back in 2010, I figured we could all use a reminder of just how great this recipe is.
This recipe is essentially just my all-time favorite easy buttermilk biscuits with added roasted butternut squash and chopped fresh rosemary. They’re a perfect fall nibble to go alongside your breakfast eggs, a bowl of soup, a salad, and so many other things.
Or you know, you can be impatient like me and eat them on their own hot and straight from the oven. That works too.
This recipe was originally published in October 2010. Photos have been updated and slight improvements to the recipe have been made.
- I cup (205 grams) butternut squash, in ½ inch cubes
- 2 teaspoons olive oil
- 1 teaspoon coarse salt, divided
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon fresh rosemary, chopped
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- ¾ cup (175 ml) buttermilk, chilled, plus additional for brushing
- 1 large egg + 1 teaspoon water, for egg wash (optional)
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Toss chopped butternut squash with olive oil and ½ teaspoon salt. Roast until butternut squash is fork tender, about 20-30 minutes. Let cool while you prepare the biscuits.
- Increase oven temperature to 400 degrees F. Line another sheet pan with parchment paper.
- In a medium bowl mix together the flour, baking powder, baking soda, and remaining salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Toss in the roasted butternut squash and chopped rosemary. Add the buttermilk and stir until the dough comes together in a ball. Do not overwork the dough, it's okay if it's a little crumbly.
- Turn out onto a lightly floured surface and flatten with your hands to be about 2 inches thick. Cut out circles and place on the prepared sheet pan. Brush the tops with the egg wash, if using.
- Bake until the tops are golden brown, 12-15 minutes. Cool slightly on a wire rack and serve immediately.
Other squash recipes you will love
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
Butternut Squash Apple Soup with Sage Parmesan Croutons by Well Plated
Whole Wheat Pancakes with Balsamic Caramel Apples by Climbing Grier Mountain
Portuguese Kale and Potato Soup by Letty’s Kitchen
Easy Cranberry, Apple & Pomegranate Sauce by Cookin’ Canuck
Beet, Goat Cheese and Hazelnut Galette by Vintage Mixer
Endive Salad Bites with Pears, Blue Cheese, & Pecans by Flavor the Moments
Pumpkin Roll by Foodie Crush
Butternut Squash Burrito Bowls by Mountain Mama Cooks
Slow Cooker Creamy Turkey and Butternut Squash Chili by Bless this Mess
Mascarpone Mashed Potatoes with Sage Browned Butter by Floating Kitchen
Honey Roasted Beets and Kale by Food for My Family
Homemade Cinnamon Apple Pop-Tarts by From Gate to Plate
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