As the temperature begins to drop, the leaves begin to fall and the days become shorter we reach for cozy and comforting foods like squash!

These in-season goodies are super versatile in everything from breakfast to dinner and sweet to savory.

There are hundreds of fall squash varieties like butternut, spaghetti, delicata, hubbard, acorn, red kuri, kabocha, honeynut, pumpkin, and more. Check out your local farmers market to see what you can find.

TRY THESE: Cheesy Squash & Herb Biscuits with Pepitas

Add some serious FALL VIBES to your dinner table with these delicious biscuits. They are packed with in-season squash, greens, herbs, cheese and topped off with pepitas. Go the extra mile and make a homemade Maple (or honey) Butter to slather on top. You won’t be disappointed. Serve alongside a hearty chicken or veggie soup, chili, or serve then up with some eggs for breakfast. There’s really no wrong way to enjoy them!

INGREDIENTS:
makes 10-12 biscuits

1/2 cup cooked squash, cooled to room temperature cooked and cooled * spaghetti, butternut, acorn, delicata, or other
1 ½ cups all-purpose flour + extra adjustments and rolling out
1 cup grated cheddar cheese (or try with gruyere, pecorino, parmesan, manchego or preferred)
Handful of tender greens like baby spinach, baby kale, arugula, finely chopped
Fresh herbs like parsley, thyme, or rosemary, finely chopped
½ tablespoon brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
6 tablespoons (3/4 of a stick) cold, unsalted butter, cut into cubes
½ cup milk or milk alternative or homemade buttermilk (recipe below)
Egg wash (1 egg + 1 tablespoon of water, mixed well)
¼-½ cup pepitas (raw shelled pumpkin seeds) for topping

DIRECTIONS: Preheat oven to 425 degrees. Line a baking sheet with parchment paper (for easy cleanup). In a large bowl, combine the dry ingredients flour, sugar, salt, cinnamon, baking powder, baking soda and whisk until well combined.

Using a fork or pastry cutter, add in the butter and mix until coarse crumbles form.

Pour in the milk, add the cheese, squash, greens, and herbs.

Gently mix until just combined. Use your hands to bring the dough together. Adjust with flour if needed. The dough should be soft and smooth, not shaggy (dry) or sticky (wet).

Gently press the dough together to form a large circle. Do not knead the dough, gently work it into a solid circle.

Using a lightly floured cookie cutter (or the mouth of a drinking glass or jar), cut out the biscuits.

Place the biscuits onto the baking sheet.

Brush each with egg wash and top with pepitas.

Bake until golden brown.

Serve with butter. We love to make a Maple Butter! Mix together softened unsalted butter with a drizzle of maple syrup (to taste), a pinch or two of pink salt and cinnamon. Sub honey for maple syrup if desired.

HOW TO MAKE BUTTERMILK FROM SCRATCH
Ingredients: 1 cup whole milk (or preferred but works best with whole mix) + 1 tablespoon of freshly squeeze lemon juice (or white or apple cider vinegar)
How to: In a bowl, mix the milk and the acid together. Let it sit for about 3 minutes to allow the milk to curdle. Use in the recipe.
check out a how to video in our Kitchen Hacks highlight reel

Did you try this recipe at home? Share your photos with us to frontdesk@freshmadenyc.com
or share on social media by tagging @freshmadenyc #freshmadeathome

Cheesy Squash & Herb Biscuits with Peptias