Winter Squash Drop Biscuits and Weekly Dinners

These seasonal drop biscuits are so good that I ate...well...too many.

Winter Squash Drop Biscuits

Ingredients

2 Cups Whole Wheat Flour

1/4 t salt

2 T Sucanat, Rapadura or regular brown sugar

2 t Baking Powder

6 T Cold Butter, cut into small pieces

1/2 Cup smashed or pureed winter squash (recipe below)

3/4 Cup half & half or heavy cream

In a bowl, stir together flour, salt, sugar and baking powder. Add squash and butter and mix with your hands until the butter is the size of small peas. Pour in half & half and lightly mix in with a fork. Using your hands, gently knead the dough a few times (do not over work). Drop the biscuits onto a baking sheet lined with parchment paper. Bake for 17 minutes on 400 degrees. Makes 8 biscuits.

Smashed Roasted Winter Squash
Almost any sweet winter squash will do: delicata, pumpkin, kabocha, acorn, or butternut, all work great.

Simply cut the squash in half, scrape out the seeds, butter the flesh, place face down on a cookie sheet or baking dish and roast on 375 for 45-60 minutes or until flesh is really soft. Cool. Once cooled, pull the peal off. Hand smash with a fork.

Weekly Dinners

Tuesday- Steak Fajitas

Wednesday- Potato Leak Soup

Thursday- Orange Chicken Stir Fry over Brown Rice

Friday- Grilled Chicken with White Bean Puree and Spinach

Saturday- Pot Roast with Veg

Sunday- Roasted Winter Squash, Parsnips and Onions and