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

March 31, 2013 · 27 comments

Pin It
Post image for Recipe: Kabocha Squash Biscuits from Grain-Free Breads, Snacks and Desserts

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 rolls

Order Grain-Free Breads, Snacks and Desserts Here

Click Here for More Information

On sale now!

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

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

Previous post:

Next post: