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.

Raw frozen layered banana cake

Tools
Blender or food processor
Springform pan, tall sided
Squeeze bottles, large
Q-tips
Frosting knife, small
Toothpicks
Patience
Crust
Raw flour, such as buckwheat	1 cup
Dates or prunes	1 cup
Chocolate layer
Bananas	3
Cacao	¼ cup
Salt, fine	½ teaspoon
Vanilla	1 teaspoon
Cinnamon, ground	1 teaspoon
Honey, maple syrup, or agave	1 tablespoon
Water	If needed
Vanilla layer
Cashews, raw	1 ½ cups
Honey, maple syrup, or agave	3 tablespoons
Vanilla bean, seed scraped	1
Water	1/3 cup, scant
Lemon juice, fresh	1
Beet layer
Beet juice, fresh	½ cup
Bananas	2
Pine nuts	½ cup
Honey, maple syrup, or agave	1 ½ tablespoons
Coconut oil, melted	2 tablespoons
Mint layer
Mint leaves, fresh	2 cups
Avocado	½
Honey, maple syrup, or agave	¼ cup
Salt, fine	½ teaspoon
Lemon juice, fresh	1
Nut milk	¼ cup, scant
Bananas	2
Drizzle
Coconut oil, melted	1 tablespoon
Maple syrup	1 tablespoon

1. In a blender, process the flour and dates or prunes until the mixture starts to stick together somewhat.
2. Press into the bottom of a lined springform pan; set aside. 
3. Rinse out the blender bowl. 
4. Process each layer of ingredients until smooth, and transfer to a squeeze bottle; rinse and use the same blender bowl for each layer. 
5. You may order the layers as desired. I started with a thin layer of chocolate. 
6. Freeze until the layer hardens, and then pour on another layer; repeat until you use all the layer mixtures. 
7. Freeze the cake overnight. 
8. Prepare a hot water bath to dunk the pan into so that the cake releases from the sides. 
9. Transfer to a serving plate. 
10. Whisk together the drizzle ingredients, and then drizzle over the cake. 

Recipe from One Green Planet.