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 cup cooked kabocha (buttercup) squash
- 4 cloves garlic minced
- 2 tablespoons fresh dill minced or 1 tablespoon dried dill
- 2 tablespoon ghee or butter, melted (how to make ghee)
- 3 eggs
- 2 Tbsp coconut flour (where to buy coconut products)
- 1 tsp baking soda
- 1 tsp salt (where to buy salt)
- Cookie sheet with parchment paper (where to buy parchment paper)
- Food processor (where to buy a food processor)
- Large bowl
- Mince the garlic and the dill
- In a food processor add the eggs, squash and ghee and thoroughly puree
- Add the coconut flour, baking soda, garlic, dill and salt and mix
- The batter should be stiff
- Pour into a large bowl
- Set out one large cookie sheet with parchment paper
- Dollop a large heaping tablespoon of the batter onto the parchment
- Using a small bowl of water, wet your hand and smooth out the mounds so that they are round and smooth on top
- Bake at 325 degrees F for 22 – 25 minutes or until slightly browned on top – cool on a rack
- 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