Both ground and candied ginger flavor these butternut squash drop biscuits that are also made with butternut squash puree. A nice accompaniment to a cup of tea or a bowl of soup, this recipe makes just a dozen small drop biscuits that are best enjoyed the same day.
I’m a firm believer in done being better than perfectly done, but I’m not sure I’ve been taking what I dish out lately. I’ve spent so much time in the kitchen and took so many pictures and then these things I’ve made never sees the light of day because they need some words too, and frankly, I don’t have a lot to say that is worth saying.
Also, I’ve been in a relationship with The Wire the past couple of months, and it’s taken away from my blog time. That’s over now, so I have to think about words again. Ugh.
Yesterday, I had fun at brunch and then had even more fun at a brewery I hadn’t been to before and it all-around made for a productive and enjoyable weekend that made me feel happy and full. Then I came home and was promptly disappointed by an expectation that I didn’t even realize I had.
So, already this year I’ve felt a little disappointed but also pleasantly surprised that I’ve learned to handle that better. Perhaps it’s a function of age and the truth of reaching a point where you really do stop giving a f*ck what anyone else thinks about you because, thank God, you finally know what you think about yourself. You know you’ve got a family that is always on your team and friends that at this point have seen you do so much stupid sh*t and say so many dumb things that their love is unconditional tool. So you know even if you feel a little bummed that you really do have everything you need.
Also on my mind is this “new year, new you” crap. No offense to anyone using the start of a new year as a springboard on a path to improve themselves – truly, good for you. My issue comes in with this nonsense of equating health with depravity. Dry January? No booze. Whole 30? No beans.
I will never look down on anyone who takes on those challenges – it really is none of my business – but what irks me is the message that anyone who chooses not to restrict themselves in some way is somehow in the wrong.
I’m a grown-ass adult who can make an informed decision and eat when I’m hungry and not have to cut a non-meat source of protein or occasional glass of wine with dinner out of my life to be healthy. I hate clichés about as much as I hate being told what to eat (or not eat), but seriously, life’s too short. If you want the piece of chocolate, have the piece of chocolate. Please.
Now that I’m done with that eat-what-you-want-to-eat (and not-what-someone-tells-you-to-eat) rampage, it is now time for me to suggest you eat these butternut squash drop biscuits with candied ginger. The irony, I know.
Assuming you have your butternut squash puree ready, there’s really not a lot to baking a quick batch of these drop biscuits to accompany a weeknight meal. Coconut oil takes the place of butter and maple syrup the place of refined sugar, so maybe you can use those perceived healthier choices as your rebuttal if someone gives you sh*t for eating carbs.
This recipe does not make a lot – just a dozen small drop-biscuits that you can eat in a few bites – which is actually perfect because they taste the best the same day.
The last thing I’ll leave you with is a note on the candied (aka crystallized) ginger. This ingredient is something I never would have looked for pre-blog, but it’s easy to find. I bought a bag at Trader Joe’s (near the dried fruit) but have also seen it with the ginger root in the produce section at other grocery stores.
You only need a couple of pieces of candied ginger for this recipe, but you could also bake these triple ginger cookies. I also enjoy melting a quality dark chocolate, dipping the ginger slices, and then letting it set back up for a sweet treat. Enjoy!
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 tablespoons coconut oil (in solid form)
- 2 tablespoons candied ginger, finely chopped
- 1/2 cup butternut squash puree
- 2 tablespoons pure maple syrup
- Whisk the flours, baking powder, ground ginger, and salt together in a large bowl.
- Add the coconut oil to the large bowl and work it into the dry flour mixture until tiny crumbs form.
- Next, add the chop candied ginger and toss until evenly coated.
- In a separate bowl, stir together the butternut squash puree and maple syrup.
- Pour the squash and syrup mixture into the dry ingredients and stir until just combined.
- Drop the batter by slightly-rounded tablespoons onto a parchment-lined baking sheet.
- Bake at 425 degrees F for 15 minutes or until the drop biscuits darken just a bit and the bottoms are very lightly browned.
- Serve warm or at room temperature, preferably the same day as baked.
You can use 3/4 cup flour of your choice if you do not want to use both all-purpose and whole wheat flour.
You can also use canned butternut squash puree or make your own. Cut a small butternut squash in half lengthwise, remove the seeds, and place it cut-side down in a baking dish. Add two tablespoons of water to the dish, cover with foil, and roast in a 350 degree oven for 45-60 minutes until tender.
When the squash is cool enough to handle, separate the flesh from the skin and mash until smooth. You can also run the flesh through the food processor if you prefer.
If you combine the squash puree and dry ingredients (step 5) when the squash puree is still warm, you'll probably want to refrigerate the mixture for about 5-10 minutes to help the drop biscuits hold their shape. It's okay if the coconut oil firms up into little hard bits while in the refrigerator.
Recipe adapted from Better Baking by Genevieve Ko.