Recipe: Kabocha Squash Biscuits from Grain-Free Breads, Snacks and Desserts

Recipe: Kabocha Squash Biscuits from Grain-Free Breads, Snacks and Desserts post image

These savory biscuits are dense, yet moist and delicious! The Kabocha squash (also called buttercup squash) is a very dense, starchy squash. It is legal on the SCD and GAPS diets and also appropriate for the Paleo diet. It is probably the starchiest vegetable that is allowed. Consequently, it hold things together well and lends an interesting taste to baked goods.

In my e-book, Grain-Free Breads, Snacks and Desserts, there are three recipes that involve Kaboucha squash: Kabocha Squash Biscuits, Ginger Squash Cookies and the Lunch Wraps (There is a video for this recipe in the book). Each recipe calls for 1 cup of the cooked squash.

How to Cook Kabocha Squash

I purchase a medium size Kabocha squash and bake it, simply by placing the whole squash in a glass baking dish and baking for about an hour or so until it is soft inside. Pass a knife through to make sure it is thoroughly cooked. It has such a hard shell that it is difficult to try to split it open when uncooked. This method is super easy.

Once it is well cooked, cut it in half and let cool. When cool, scoop out the seeds and discard. Now, scoop out the cooked squash into a bowl. From a medium squash you should get at least 3 cups of cooked squash — just enough to make all three recipes!

Sometimes the squash is so dense, it is hard to remove from the shell — be careful not to get small pieces of the shell in your squash.

Kabocha Squash Biscuits




  1. Mince the garlic and the dill
  2. In a food processor add the eggs, squash and ghee and thoroughly puree
  3. Add the coconut flour, baking soda, garlic, dill and salt and mix
  4. The batter should be stiff
  5. Pour into a large bowl
  6. Set out one large cookie sheet with parchment paper
  7. Dollop a large heaping tablespoon of the batter onto the parchment
  8. Using a small bowl of water, wet your hand and smooth out the mounds so that they are round and smooth on top
  9. Bake at 325 degrees F for 22 – 25 minutes or until slightly browned on top – cool on a rack
  10. Carefully slice and serve with butter, ghee, etc.

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 6 roll

Shared at: Slightly Indulgent Tuesday, Gluten Free Wednesday, Allergy Free Wednesday, Gluten Free Wednesday


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Leave a Comment

  • Simplee Sue April 1, 2013, 10:22 pm

    Wow, I would like to try these. Sure sound healthy. I didn’t know there was coconut flour. I learned a lot in one post. Thank you for sharing.

    We may have met by chance…but we become friends by choice.

  • April @ The 21st Century Housewife April 2, 2013, 10:05 am

    These biscuits sound delicious as well as so wholesome! I am using squash in baking more and more and am always impressed by what a useful and delicious ingredient it is. Thank you for sharing this post with the Hearth and Soul hop.

  • Heather May April 3, 2013, 8:12 am

    Okay–making these TODAY! I am not GF so I may use whole wheat flour but other than that…I have EVERYTHING! Thank you so much for sharing…following for sure! I am hosting today at my web site – swing by and share if you can!

  • Kari @ The Micro Farm Project April 3, 2013, 10:44 am

    Yum, these look delicious! Thanks for the recipe, which I have bookmarked. I saw this post on Wildcrafting Wednesday.

  • Miachel (Spiced Curiosity) April 3, 2013, 11:03 am

    I am really excited to try this. Do you think cold coconut oil would work in place of the ghee/butter?


    • Jill April 3, 2013, 11:19 am

      I’m sure it would be fine — will change the taste a little.

  • Tara April 3, 2013, 11:53 am

    Thank you so much for this recipe…I absolutely LOVE Kobucha, but my stomach rejects it because it’s so dry. Boo. Now I can make these biscuits with it! I can’t WAIT!

  • Michael @ April 3, 2013, 5:32 pm

    I’m easing into Paleo, and these look super. Def book marking this. Thanks!

  • GiGi Eats Celebrities April 5, 2013, 12:17 am

    Whoa baby, looks delish delish!! πŸ˜€

  • Patty April 5, 2013, 12:08 pm

    Jill, just made these with some winter squash of an unknown variety that I had on hand. I had to add an extra tablespoon of coconut flour because my squash was a bit watery. We used them to make breakfast sandwiches with a fried egg, bacon and avocado. And they held together perfectly and were really, really tasty! Thanks for a great breakfast! πŸ™‚

    • Jill April 5, 2013, 2:14 pm

      Hi Patty,
      Thanks so much for your feedback! I’m glad you liked them!

  • Viv April 9, 2013, 9:15 am

    I made these using sage instead of the dill, and onion instead of the garlic. They were delicious (my kids especially loved them) and I wrote about it here:
    Thanks for the inspiration πŸ™‚

    • Jill April 9, 2013, 11:17 am

      @ VIV,
      Great idea! They look good!

  • Cindy (Vegetarian Mamma) April 10, 2013, 9:45 pm

    Wow, those cookies look SO moist and yummy! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! πŸ™‚

    Really looking forward to seeing what you bring to the party this week! It starts Thursday evening!

    Cindy from

  • Kelly at Littlest Sweet pea April 11, 2013, 3:59 pm

    I would love for you to share this on my Meatless Monday link up. This recipe will work perfectly for my 2 little ones who have PKU and a restricted diet. Thanks for sharing!

  • Mrs G October 23, 2013, 2:58 pm

    I would like to make this recipe. At which temperature do you recommend baking the squash? Thank you.

    • Jill October 23, 2013, 7:24 pm

      HI Mrs G,
      I bake the squash at 400 F for about an hour.

  • Eating 4 Balance October 23, 2013, 4:20 pm

    These look fun! I love Kabocha squash. I’ll have to try them out on my family! πŸ™‚

    And I don’t know if you already are aware of this or not… But there is another blog out there claiming the same recipe as their own: Sorry if you already knew this, I was just searching for other squash bread ideas after stumbling upon your genius idea and came upon that website.

    • Jill October 23, 2013, 7:25 pm

      Hi Eating 4 Balance,
      I wonder when she published that…

  • Laura Q March 3, 2014, 1:29 am

    These were so good! I omitted the baking soda since we’re still on GAPS intro and I subbed rosemary for the dill and lard for the ghee. They were delicious with bacon and avocado. Mmmm. I am new to your blog and I can’t wait to try all your other GAPS friendly kabocha squash recipes. I ordered a case of organic kabocha squash last week and my kids are already sick of my squash puree with coconut oil and egg yolk!

    • Jill March 3, 2014, 8:47 am

      Hi Laura!
      Thanks so much for commenting! I’m sure you’ll love all the squash recipes!

  • Emily September 24, 2014, 10:23 pm

    I just made these tonight – they turned out with good texture, but all I can taste is salt and dill…mostly salt. I would reduce to 1/4 t salt next time and omit the dill and maybe try other spices. I think it’s a good base, just way too much salt.

  • Martha February 22, 2015, 5:50 pm

    Based on the reactions of my three tasters, I also recommend going easy on the dill, and perhaps on the salt. (I’m on AIP right now, so my tasting will have to wait.) I’d be interested to see how a garlic-only or onion-only batch would be, leaving out the dill (or the sage, suggested in the comments). I substituted coconut oil for the ghee/lard, and that worked beautifully.