These butternut squash biscuits are light and fluffy with a subtle sweetness from the roasted squash. They’re AIP, paleo and dairy-free and come together really quickly!
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Roasted butternut squash is nature’s candy, right? These Butternut Squash Biscuits are made with roasted butternut squash and frozen coconut oil for a soft, flaky and delicious biscuit. These are great as the base for a breakfast sandwich and amazing with a little bit of coconut oil and honey for an afternoon treat.
Here are the main ingredients in these Butternut Squash Biscuits:
- Mashed roasted butternut squash. I like to cube butternut squash, toss it in coconut oil and bake at 350 for 30-35 mins, flipping once until squash is softened and caramelized. Then I blend in a blender or food processor. Ensure your mash is completely cooled before using in this recipe so that it doesn’t melt the coconut oil in the dough.
- Unrefined, virgin coconut oil, frozen.
- Cassava flour
- Tapioca starch
- Baking soda
FAQs re: Butternut Squash Biscuits
Can I make these vegan?
I haven’t had success omitting the gelatin here as it’s crucial not only to bind the ingredients but to help the dough fluff up a bit. Applesauce didn’t work in the same way and it made the biscuits too sweet. I’m hesitant to suggest a flax egg because the dough might be too wet.
Can I use a different type of squash?
You can substitute butternut squash with roasted pumpkin, honeynut, delicata or acorn squash. The key is to blend the squash into a smooth mixture. Readers have also had success with roasted and mashed sweet potato – again, you want to make sure the mash is smooth but not too thin/watery like canned pumpkin puree often is or this will affect the texture of the biscuits.
What do I serve these with?
These are great with a little bit of coconut oil and honey or as a base for a sandwich. I love these as breakfast sandwiches. Try them with bacon or turkey bacon and spinach. You can enjoy these with anything else you might typically eat bread with. Try them with chilli or soups (e.g. Turkey & Kale Soup), with dishes like Honey Garlic Pulled Pork or as a bun for a burger
How do I store these?
These are best eaten fresh, however, can be stored in a sealed container on the countertop for up to 3 days. They will harden, so should be toasted/reheated before serving.
Can I substitute the frozen coconut oil?
I haven’t tried making these with anything else so cannot recommend a substitution that will yield the same results.
How do you get the dough to stick together?
I recommend using either Bob’s Red Mill or Otto’s cassava flour in this recipe. I have tried with other brands and the texture of the baked product is still delicious but it takes a lot more work/time kneading for the dough to come together.
If you try this recipe for these Butternut Squash Biscuits, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more AIP bread recipes? Try:
- AIP Sourdough Bread and my AIP Sourdough Guide
- Easy AIP Crepes
- AIP flatbread
- Easy Vegan Gluten-Free Biscuits
- Sweet Potato Tortillas
- Cassava Wraps
Allow biscuits to cool for at least 10 minutes so that they can set.