Buttercup Squash & Fig Biscotti

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenButtercup Squash & Fig Biscotti
Skill Level
Preparation Time 10 minutes Total Time 50 minutes
Servings 12 (serving size: 2 cookies) Cost Per Serving $0.50
Share this Recipe
Image of 3 stackeck squash biscotti


1 cupButtercup Squash Puree (or any squash or pumpkin puree)
2 cupsSpelt Flour
1 cupAlmond or Chestnut Flour
1/2 cupBrown Sugar
1/2 cupRoasted Chestnuts (or any nut), finely chopped
1/2 cupDried Figs, finely chopped
1 1/2 tspBaking Powder
1/2 tspBaking Soda
1 tspLemon Zest (optional)
1 tspGround Cinnamon
1/2 tsp eachGround Nutmeg, Ground Clove


  1. ​Preheat the oven to 350 degrees F.
  2. Combine all wet ingredients and dry ingredients separately.
  3. Slowly add the dry ingredients to the wet and combine well until you form your biscotti dough.
  4. On a baking sheet lined with parchment paper press dough down and roll out until it is a rectangle about 2 inches high. Bake for about 30 minutes
  5. Remove from oven and reduce the heat to 300 F. When the biscotti slab is cool enough to handle, slice into 1 inch wide pieces. Separate the biscotti so there is a little space in-between each one.
  6. Return to the oven for about another 10 minutes or until golden brown.
  7. Let cool and enjoy.


  • ​Preliminary evidence suggests there may be unique substances in winter squash that partially block cholesterol from forming.
  • Winter squash is also a good source of potassium which can help reduce blood pressure.
  • Taken together, its potential cholesterol and blood pressure-lowering effects combined with its antioxidant and anti-inflammatory properties make winter squash a great addition to a heart healthy diet.
  • Dried figs can help you meet your daily iron needs. A 1/4-cup serving of dried figs contains 10% of the daily iron needs of men and women over the age of 51 and 4% of the daily iron needs of women aged 19 to 50. Iron is an essential mineral needed to help transport oxygen in the blood.