I had some vegetables leftover from my weekly CSA farm basket so I roasted two small butternut squash, a sweet potato, and three white onions in olive oil. I decided to puree them in the food processor and add pastry ingredients to make biscuits. They turned out light orange in color, with a not to sweet taste. They make a perfect accompaniment to pork, beef, chicken, fried catfish, stews or casseroles. Or, place a couple of pieces of ham inside for a mini sandwich. The remainder of the puree can be frozen for use in another recipe. —debbie_j._elder
Roasted Vegetable Puree
small butternut squash
small white or yellow onions
2 1/2 teaspoons
unsalted cold butter
In This Recipe
Preheat oven to 350 degrees. Clean vegetables and remove skin from onions. Slice butternut squash in half, remove seeds. Slice sweet potato in half. Generously rub olive oil around the vegetable pieces and lay cut side down on baking sheet. Roast in oven until done, 20-30 minutes.
Using a large tablespoon, remove the baked squash from skin. Repeat process for sweet potato. Place squash, sweet potato and roasted onions in a food processor. Process until smooth. Add cream cheese. Process until fully incorporated. Set aside the squash/sweet potato/onion puree.
Place the dry ingredients in a large bowl, and mix well.
Cut butter into small pieces and add to flour mixture. Using your fingertips, work the butter into flour until the mixture is the consistency of corn meal.
In a separate bowl, combine buttermilk and 3/4 c. of squash/sweet potato/onion puree. Mix well.
Lightly add buttermilk mixture to dry flour ingredients. Mix until just combined.
Turn dough out onto a lightly floured surface. Pat out dough to half-inch thickness. With a sharp cookie or biscuit cutter, cut out rounds, trying to use all of the dough. Place dough rounds on an ungreased baking sheet. Re-form the scraps of dough and cut out again.
Bake 8 to 10 minutes, until golden brown.
Serve with a pat of butter.