Labels

main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Monday, November 17

Delicata squash & sage biscuits



Delicata squash
1 medium
Flour, white unbleached
2 cups
Baking powder
2 ½ teaspoons
Baking soda
½ teaspoon
Sugar, cane
2 tablespoons
Salt
1 teaspoon
Butter, unsalted, chilled
6 tablespoons
Sage, finely chopped +
10 whole leaves
1 bunch
Cream, heavy
¾ cup
Egg
1 small
Milk
1 tablespoon
  1. Preheat to 400°F (Roast setting, if you have it); ensure a rack is in the middle. 
  2. Slice the squash in half lengthwise, and remove all the seeds and stringy pulp. 
  3. Place squash halves cut-side facing down on a baking sheet. 
  4. Roast for about 30 minutes, until a knife pierces the flesh easily. 
  5. Allow to cool slightly, and then scoop the roasted flesh into a blender bowl; discard the skins. 
  6. Purée, measure out ½ cup, and chill in the refrigerator; reserve any extra purée for another use. 
  7. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. 
  8. Using a box grater, grate the cold butter into the flour mixture; place in the freezer. 
  9. In a medium bowl, mix the cream, squash purée, and finely chopped sage; whisk until smooth. 
  10. In a small bowl, whisk together the egg and milk to create the egg wash. 
  11. Remove the dry ingredients from the freezer, and use a pastry knife or your hands to ensure the butter is fully incorporated into the flour (should look like bread crumbs). 
  12. Gently add the squash mixture, stirring just until the dough starts to come together. 
  13. Using your lightly floured hands, lightly knead the dough in the bowl until uniform, but avoid over-handling it. 
  14. Lightly dust a work surface with flour, and press the dough out to ¾-inch thickness by hand. 
  15. Using a 2 ½-inch round or square cookie cutter, cut out the biscuits. 
  16. Brush the tops of each biscuit with the egg wash, and gently press a whole sage leaf on top. 
  17. Bake for 12 to 15 minutes until golden on top. 
  18. Transfer to a cooling rack, and serve warm. 
Recipe from PBS Food by Aube Giroux.

No comments:

Post a Comment