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Vegan Butternut Squash Biscuits

Total Time: less than two hours

Yield: 8-10 biscuits


  • 1 small butternut squash - need about 1 cup squash puree

  • 1 small/medium yellow onion

  • ¼ cup vegan butter

  • 1 ½ cups flour

  • ½ cup cornmeal

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 2 tablespoons brown sugar

  • ¾ cup vegan milk - I used oat

  • 1 tablespoon apple cider vinegar

  • 1 rosemary twig - optional


  1. Turn oven to 425 degrees

  2. Measure out the vegan butter and place in the freezer till the almost final step.

  3. Quarter the squash, place cut side up on a baking dish, let bake for 20-30 minutes. If you don't have a food processor let your squash bake for an additional 5-10 minutes. Remove from the oven and let cool.

  4. While the squash is baking, dice the onion and sauté on medium heat with about ½ cup oil. Stir regularly and continue to sauté until light brown color is reached. Strain the onions from the oil and set aside.

  5. Combine the vegan milk and the apple cider vinegar. Set aside while you work on the squash.

  6. Once the squash is cool enough to handle, scoop out the seeds and cut away the skin. You’ll need about 1 cup of squash. Store any excess squash meat for another time.

  7. Combine the squash and the milk mix and blend together in a food processor. If you don’t have a food processor just work with your hands. Try to get the mix to be as smooth as possible.

  8. In a bowl combine the flour, cornmeal, baking powder, baking soda, salt, and brown sugar. Whisk together.

  9. Add the sautéed onions to the flour mix and whisk. If you’re adding rosemary, chop that and add it now.

  10. Add the squash/milk puree to the bowl and mix well.

  11. Remove the butter from the freezer and very quickly crumble it into pieces and mix with the dough. Do not over mix.

  12. Grease a cookie sheet and measure out your biscuits. I used a ¼ cup for each biscuit.

  13. Top each biscuit with some sea salt and a little rosemary if you’d like.

  14. Bake for 30 minutes, rotating halfway through.

  15. Let cool and enjoy!

There is a truly ridiculous amount of squash in my life right now and I need to start cooking it. I have an accidental suburb style gourd display in my kitchen that’s taking up way too much space. I really love squash! I especially love getting free squash and it’s impossible for me to say no to the farmer that I work for when he’s just giving me squash every Sunday. One of my favorite things about squash is how long they’ll stick around for. Like, I had a kabocha squash for over half a year. I became a completely different person all in front of this squash. Truly wild to think about. Anyways...I feel like the butternut squash is such an underrated one. I usually see it used in soups and I wanted to give it a chance to shine in a baked good. The outside of this particular squash is so humble! You wouldn’t expect it to have such a bright interior and that nutty-ness in the flavor is really something. Like all squash, the butternut is tough to cut into. I’m sure there’s a few ways to turn your squash into puree but I prefer my method of softening it by baking so that it’s easier to handle. My knife has slipped a few times when I haven’t softened the squash before cutting it from the skin and it’s scared me enough to just always stick with the safer route. Plus, if you don’t have a food processor this makes it so much easier to work with in general. Remember that rosemary is free if you live in Seattle so seriously don’t buy it. Just go on a walk and keep your eyes peeled cause it’s growing everywhere. Hope ya’ll enjoy these biscuits! nom nom nom

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