Butternut Squash and Rosemary Biscuits

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Butternut Squash and Rosemary Biscuits | completelydelicious.com

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.

Butternut Squash and Rosemary Biscuits | completelydelicious.com

Butternut Squash and Rosemary Biscuits | completelydelicious.com

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.

Butternut Squash and Rosemary Biscuits | completelydelicious.com

baking tip:Soft vs. crispy biscuits

It’s completely a personal preference, whether you like your biscuits soft or with more crispy edges. If you’d like soft biscuits place the biscuit rounds about 1 inch apart on your sheet pan. For crispier sides place them 2 or more inches apart. Either way, the interior of the biscuit is tender and flaky.

butternut squash rosemary biscuits 5

Rosemary Butternut Squash Biscuits

Butternut biscuits filled with roasted butternut squash and fresh rosemary. A perfect bite for fall!


  • 1 cup (205 grams) butternut squash, in 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 teaspoon coarse salt, divided
  • 2 cups (240 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh rosemary, chopped
  • 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
  • 3/4 cup (175 ml) buttermilk, chilled, plus additional for brushing
  • 1 large egg + 1 teaspoon water, for egg wash (optional)


  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Toss chopped butternut squash with olive oil and 1/2 teaspoon salt. Roast until butternut squash is fork tender, about 20-30 minutes. Let cool while you prepare the biscuits.
  2. Increase oven temperature to 400 degrees F. Line another sheet pan with parchment paper.
  3. 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.
  4. 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.
  5. Bake until the tops are golden brown, 12-15 minutes. Cool slightly on a wire rack and serve immediately.
Recipe adapted from my Easy Buttermilk Biscuits.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

This recipe was originally published in October 2010. Photos have been updated and slight improvements to the recipe have been made.

Other squash recipes you will love

Roasted Acorn Squash and Sage-Cream Sauce
Kale and Ricotta Stuffed Shells with Butternut Squash Sauce
Twice Baked Spaghetti Squash and Cheese



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?


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