There's More to Squash than Soup

photo by L. Gatto-White

Autumn is the season for everything yellow and orange in the landscape and in our bowls; we are surrounded by a variety of nutritious and delicious squash that we can roast, boil, puree and bake. Among the more traditional varieties are the savoury, starchy deep orange acorn and buttercup, on the yellow, lighter sweet side are delicata and spaghetti squash, somewhere in between lays the sweet and creamy butternut.

 All of these varieties have their different culinary uses according to their qualities, but I like the less starchy varieties, like spaghetti squash for soup and especially in biscuits. Adding a starch like potatoe or squash to a bread product not only adds nutrition and fiber, it enhances the texture and taste, making a quick biscuit more springy and moist like a yeast bun while the sugar in the squash imparts a subtle sweetness. I find that quick buns and breads made this way stay fresh longer too.

I use spaghetti squash in the buttermilk biscuit recipe because it isn’t too starchy or wet, so it keeps the biscuits light and airy. Also, baking the squash in foil keeps-in nutrients and makes it drier than boiling or microwaving. To utilize the excess cooked squash, measure it out in 1 cup portions, seal each in a baggy and freeze for when you want to make more biscuits, or use it to make the savoury curried squash and carrot soup, a good way to use up some of the buttermilk too. Bon Appetit!

Buttermilk Squash Biscuits

Makes 8 medium biscuits

Ingredients:

• 2 ¾  cups self-rising flour
• 2 tbsp. brown sugar
• 1 tsp. salt
• ½ tsp pepper
• 5 tbsp. firm unsalted butter
• ¼ cup grated parmesan
• 1 cup baked spaghetti squash (gently press-off excess moisture)
• ¾ cup buttermilk (shake carton well before pouring)
• 1 tbsp. sesame seeds

Method:

• Halve raw, unpeeled squash, wrap each half in foil and bake in a 425 oven until soft, if making soup bake sweet potatoe at this time too, (approx. 40 mins.)
• cool squash and scoop-out flesh
•  Put all dry ingredients and cheese into a large mixing bowl and whisk together

• Using your fingers, lightly rub-in the butter to create a loose, crumbly texture
• With a fork, combine 1 cup of squash with the dry ingredients, then using a spatula stir-in 1/3 cup buttermilk (shake carton well as buttermilk separates)
• if mixture is dry add a little more buttermilk, if too wet add more flour until a light, firm but slightly sticky dough is achieved
• Turn-out on to a floured board and lightly knead for a minute or two until the dough is cohesive
• dust dough with flour and gently roll-out in a circle to a good 1” thick
• preheat oven to 425  and line a 10” round pie plate with parchment paper, spray with vegetable oil
• using a large round biscuit cutter, cut 8 rounds from the dough, re-roll scraps to make-up  the sufficient number
• place rolls in the pan and brush with remaining buttermilk and sprinkle with sesame seeds
• Place on middle rack in preheated oven and bake for approx. 20 minutes, until tops are lightly brown, remove from pan and cool on a cake rack.

  

Curried Squash and Carrot Soup

                                                                 Serves 4-6

Ingredients:

• 1 ½  tbsp. olive oil
• 2 tbsp. fresh grated ginger
• 3 large carrots peeled and diced
• 1 medium sweet potato peeled and cubed (or baked –see above)
• 1 large leek – white part only, finely chopped
• 2 cups cooked spaghetti squash
• 3 cups vegetable or chicken stock
• 2 tsp. curry paste  (mild or hot)
• ½ - ¾  cup fat free buttermilk
• salt and  pepper to taste

Method:

• in a soup pot heat oil, add ginger, carrots, potato (baked or raw) and leeks, sauté until slightly soft
• add curry paste, stir well to coat vegetables
• add stock, simmer loosely covered until vegetables are cooked (approx. 30 mins.)
• stir-in cooked squash
• puree soup, stir-in buttermilk
• taste and adjust seasoning