Butternut Squash Biscuits

So remember that 1/2 a butternut squash I roasted? Using half means I left half. And I wasn't about to eat it plain. So I made these as an accompaniment to Moroccan Stew and loved them! They are moist, tender, nutritious and really tasty. Their texture is like a cross between a biscuit and a muffin.

Healthy Butternut Squash Biscuits

Adapted from food.com 

Ingredients

1/3 cup canola oil 

2 cups whole wheat pastry flour 

1/2 cup quick-cooking oatmeal 

4 teaspoons baking powder 

1 teaspoon cinnamon

1/4 teaspoon allspice or 1/8 nutmeg, 1/8 cloves

1/4 teaspoon salt 

1 egg, beaten 

2-3 tablespoons brown sugar 

1 1/2 cups butternut squash, cooked and pureed 

1/3 cup walnuts or 1/3 cup pecans, chopped (optional) 

Directions

1) Preheat oven to 350°F Peel squash and cut into cubes. Place on cookie sheet which is covered with parchment paper. Sprinkle with a little nutmeg, if desired. Bake for 30 to 40 minutes until soft. Cool until you can easily handle squash. Puree. Set Aside. 

   1b) Alternatively, place cut-side down in a large bowl or glass casserole dish and add     about 1/2 inch of water to the dish. Cover with plastic wrap and microwave for 8-10 minutes, or until you can pierce it very easily with a knife. Puree in a food processor or blender.  Watch out. It's hot.

2) Preheat oven to 400°F.

3) Combine all ingredients in large bowl and mix with fork or spoon until well blended.

4) Drop by spoonfuls onto greased cookie sheet. (More like scant 1/4 cup-fulls. I got 20 biscuits from this recipes)

5) Bake for 12 - 15 minutes or until the tops don't indent when touched lightly.