It looks like your browser does not have JavaScript enabled. Please turn on JavaScript and try again.
About Us
Our History
Vision, Mission, Goals
Volunteer
Directions
Contact Us
Book this Space
Research
Core Research Areas
Our Studies
Research Connections
Research Opportunities
Clinics & Programs
Survivorship Clinics
ELLICSR Kitchen
Classes & Events
Calendar
Classes
Events
Connect with ELLICSR
ELLICSR Blog
ELLICSR Newsletter
Survivorship Clinics
Fatigue Clinic
Function & Mobility Clinic
Lymphedema Clinic
Neurocognitive Clinic
ELLICSR Kitchen
Currently selected
Recipes by Meal Type
Recipes by Side Effects
Past Guests
Butternut Squash & Buttermilk Biscuits
Home
Clinics & Programs
ELLICSR Kitchen
Butternut Squash & Buttermilk Biscuits
Page Content
Skill Level
Easy
Preparation Time
10 minutes
Total Time
1 hour (for the squash) + 20 minutes (for the biscuits)
Servings
16 servings (1 biscuit per serving)
Cost Per Serving
$0.25
Share this Recipe
Print
Ingredients
Recipe Ingredients
1
Whole Butternut Squash (1 cup purée for the recipe)
2 cups
Unbleached All Purpose or Red Fife Flour
1/2 cup
Buttermilk
1 tbsp
Baking Powder
1/2 tsp
Baking Soda
6
Fresh Sage Leaves, finely chopped
1/4 cup
Extra Virgin Olive Oil (chilled until almost solid) or Coconut Oil
1/2 tsp
Ground Nutmeg
1/2 tsp
Salt
Directions
Cooking Directions
Preheat the oven to 400 degrees F.
Pierce the squash several times with a fork and place on a baking sheet. Bake in the oven for about 1 hour, until the squash is soft to touch.
*If you’re using olive oil, place in the freezer ahead of time to chill for about 30 minutes.
Once the squash is cool enough to handle, cut in half and remove the seeds. Scoop out the flesh, reserve 1 cup for the biscuits and freeze the rest.
Mix flour with sage leaves and other dry ingredients. Use your hands to mix in the coconut oil or cold olive oil until the flour mixture becomes crumbly.
Mix all your wet ingredients in a separate bowl and slowly add in the dry ingredients. Knead the mixture until it forms a sticky ball of dough.
Roll the dough out until it is about 1 inch thick. Cut into squares or use the bottom of a glass to cut out circles, about 2 to 3 inches wide.
Place the pieces of dough on a baking sheet lined with parchment paper and bake for about 15 minutes or until golden brown.
Nutrition
Image Two
PDF link to nutrition facts for Butternut Squash & Buttermilk Biscuits
Nutrition Facts
As a caregiver, you spend a lot of time and energy caring for others, but you need to remember to take care of yourself too. Plan ahead so you can make healthy meals for your loved one and for yourself, and avoid eating take out or other less healthy options on the run. Healthy eating is important to keep your strength up to help you better manage the challenges of being a caregiver.
These biscuits are a fibre-rich snack for caregivers and cancer survivors. If you or your loved one needs to gain weight, boost calories and protein by stirring cheese into the batter and add additional calories by serving with gravy and butter.
Butternut squash is an excellent source of antioxidants such as beta carotene, which is needed for healthy skin and eyes and a strong immune system. Diets rich in antioxidants can help lower the risk of cancer and heart disease by preventing
free radical
damage from aging and the environment.
When you’re cooking a large number of servings of a recipe, keep the recipe plain and encourage your loved one to add sauces, herbs and other flavours to each individual portion. If your loved one goes through taste changes or has a low appetite, he or she can adjust the flavours at a given meal to meet their current needs.