Squash, Cheddar and Chorizo Biscuits

– recipe and photo courtesy Foodland Ontario; foodlandontario.ca

Squash, Cheddar and Chorizo Biscuits

Great with soups or stews, these moist golden biscuits can be made ahead and frozen.

1 small Ontario butternut squash
2 ¾ cups all-purpose flour
2 tbsp baking powder
½ tsp salt
½ cup cold butter, cubed
1 cup shredded Ontario aged cheddar cheese, about 4 oz
¾ cup finely chopped smoked chorizo sausage
¼ cup Ontario light sour cream
3 Ontario eggs
2 tbsp Ontario milk

Pierce squash all over with sharp knife. Microwave on high for 6 to 7 minutes per pound or until sharp knife pierces easily to centre. When cool enough to handle, cut in half, scoop out and discard seeds; mash pulp. Measure out 1 cup pulp. Cool completely.

In large bowl, combine flour, baking powder and salt. With pastry cutter or two knives, cut in butter until mixture is crumbly. Stir in cheese and chorizo.

In medium bowl, whisk together cooled squash, sour cream and eggs. Using fork, stir into flour mixture until dough is smooth.

Turn dough out onto lightly floured surface; knead eight times. Roll dough to ¾-inch (2 cm) thickness; cut into 2-½-inch (6 cm) rounds. Arrange 1-inch (2.5 cm) apart on parchment paper-lined or lightly floured baking sheet. Brush tops with milk.

Bake in 400°F (200°C) oven for 12 to 15 minutes, or until puffed and golden. Serve warm.

Makes about 16 biscuits.

Tip: Cooked pumpkin or sweet potato can be used in place of squash.