I’m having a hard time writing anything particularly interesting about squash for you today. This blog is a funny thing. I love to cook and create, but when it comes to talking about food, I find it really challenging to say something that’s not completely boring. Many people like to write about food memories, but I didn’t become interested in food until I was an adult so that’s not an option for me. Some people write about cooking techniques, but I don’t consider myself a chef so that’s out.
I’m an artist which is why I generally go for the personal-story-that-has-nothing-to-do-with-food followed by a recipe. Sometimes they connect, and sometimes they don’t.
I like to join groups like this 12 bloggers group, not only because it allows me to break out of my generally solitary role, and participate in a community, but also to gain inspiration and share ideas.
When I learned that this months theme was “squash recipes”, I instantly had a ton of ideas. It was exciting and fun to play around in the kitchen, and come up with these really fantastic savory butternut squash and bacon biscuits, but now that I’m onto the writing portion of the blog post. I’m at a complete loss for words.
I mean, there’s bacon in there. That’s something right? Something that people get excited about? What about cheese? Cheese is good right? Are you interested in reading about cheese?
After 5 whole years at this game, you’d think I’d be better at these things but I’m not.
Here’s what I know for sure. Don’t be afraid to try something new. I’m fairly new to eating butternut squash, but once I tried it, I realized it was pretty good. The more I tried it, the more I liked it.
If you like all the pumpkin stuff floating around the internet these days, you’ll probably love squash too. It’s a pretty easy thing to make either sweet or savory.
Squash spiced latte? Ok, that sounds weird, but I bet it would taste pretty good. Just don’t write it off because it has a dumb name like squash.
Another thing I know, is that everything is good with bacon, and an egg on top. Even squash.
If you’re in need of more convincing, be sure to check out the other 11 squash recipes my friends have made. Perhaps one of those will help convince you that squash rules.
- 2½ cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 slices bacon, cooked and crumbled
- 1 cup of shredded cheddar cheese
- 2 tablespoons fresh herbs (basil, parsley, oregano, chives, etc.) finely chopped
- ¾ cup roasted and pureed butternut squash
- ½ cup buttermilk
- 1 egg for egg wash
- Preheat oven to 400 degrees.
- Combine all ingredients except egg in a large bowl. Stir until a dough forms.
- Roll out dough on a lightly floured surface to ½ inch thick. Cut biscuits using a biscuit cutter or a drinking glass.
- Place biscuits on a baking sheet and brush with egg wash. Bake for 12-15 minutes until golden brown.