Delicata Squash. Oh how I love thee. But why do you have such a short growing season? The first time I see delicata squash at the farmers market, I am like a kid who is scooping up candy from a just struck pinata at a birthday party – they are all mine! But then I have to remind myself that I am the only one if my family who likes them, and I only buy five for myself every week until they are gone.
I’ve made delicata squash rings (think onion rings but with delicata squash rings), delicata hush puppies, delicata gnocchi, and now, I’ve made delicata biscuits – or what I like to call “delicuits” that will be perfect on your Thanksgiving table.
I know the star of the show is the turkey, but if you happen to be assigned to side dishes this year, make these delicata biscuits with fried sage, and you’ll be sure to get accolades.
It takes just a bit of planning, because you’ll want the cooked delicata squash cold. I simply heat the delicata squash in my microwave on fresh vegetable, then let it cool, and store in the fridge until I am ready to make the biscuits.
Delicuits
1 cup cooked delicata squash
¾ cup unsweetened almond milk
2 ¼ cups self-rising flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt*
4 tablespoons butter (cold or frozen)
12 sage leaves
1 tablespoon grapeseed oil
Heat oven to 425.
Place cooked delicata squash and almond milk in a blender and puree until blended.
In a large bowl, add the flour, baking powder, baking soda, salt and and whisk with a fork until combined.
Using a box cheese grater, grate the butter into the flour mixture, and toss with a fork. Pour in the squash/milk mixture and mix until combined.
Place on a counter, and adding a bit more flour, roll out dough about an inch thick. Using a 2-inch biscuit cutter, cut biscuits and place on baking sheet. You will need to re-roll the dough to cut the rest of the biscuits. If your dough is too soft, put it back in the fridge for 15 minutes to chill the butter again, and roll out.
Bake for 15-17 minutes, until golden brown.
While the biscuits rest, heat the oil in a small skillet, and fry the sage leaves for about 10-15 seconds. Place on top of each biscuit as a garnish. When you eat the biscuit, you can crumble the fried sage over the top so you get a taste of sage with each bite.
*self-rising flour has baking powder and sodium already in the flour – I just always use self-rising flour when making biscuits, and still add more baking powder and salt. If you are on a restricted sodium diet, omit the salt from the recipe, use unsalted butter and use regular all-purpose flour.
What’s your favorite dish on Thanksgiving?
If you are hosting for the first time, or just want to get some ideas for your Thanksgiving table, check out these upcoming classes at The Chopping Block
And if you are a guest at Thanksgiving, you can always order a pie for pick up at either location – just order your pies by Monday, November 19th for pick up on Tuesday, November 20th or Wednesday, November 21st. Our classic apple pie comes with a Lodge cast iron skillet for $55.00. The pumpkin pie is sold in a disposable pan for $20.00.
