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Acorn Squash Biscuits with Sage & Gruyere

 
One serving costs about $0.82

$0.82 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

14 dessert
spoonacular Score:44%

Spoonacular Score: 44%

 

Acorn Squash Biscuits with Sage & Gruyere requires roughly 45 minutes from start to finish. This recipe makes 14 servings with 285 calories, 7g of protein, and 15g of fat each. For 82 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 2 people found this recipe to be tasty and satisfying. This recipe from Foodista requires flour, optional sage leaves, brown sugar, and salt. Not a lot of people really liked this dessert. Overall, this recipe earns a rather bad spoonacular score of 33%. Similar recipes include Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, and gluten free sage, gruyere + sausage buttermilk biscuits + gravy.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
3 c
3 c flour
flour
6 Tbsps
6 Tbsps cornstarch
cornstarch
0.25 c
0.25 c light brown sugar
light brown sugar
0.25 c
0.25 c light brown sugar
light brown sugar
1.92 tsps
1.92 tsps baking powder
baking powder
0.19 tsps
0.19 tsps baking soda
baking soda
0.33 tsps
0.33 tsps salt
salt
8.11 Tbsps
8.11 Tbsps unsalted butter
unsalted butter
4 Tbsps
4 Tbsps vegetable shortening
vegetable shortening
4 Tbsps
4 Tbsps vegetable shortening
vegetable shortening
2 c
2 c acorn squash
acorn squash
1.99 Tbsps
1.99 Tbsps apple cider vinegar
apple cider vinegar
1.5 c
1.5 c shredded gruyere cheese
shredded gruyere cheese
0 Tbsps
0 Tbsps fresh sage
fresh sage
0 Tbsps
0 Tbsps fresh sage
fresh sage
some
some optional sage leaves
optional sage leaves
some
some optional sage leaves
optional sage leaves
3 c flour
3 c
flour
6 Tbsps cornstarch
6 Tbsps
cornstarch
0.25 c light brown sugar
0.25 c
light brown sugar
0.25 c light brown sugar
0.25 c
light brown sugar
1.92 tsps baking powder
1.92 tsps
baking powder
0.19 tsps baking soda
0.19 tsps
baking soda
0.33 tsps salt
0.33 tsps
salt
8.11 Tbsps unsalted butter
8.11 Tbsps
unsalted butter
4 Tbsps vegetable shortening
4 Tbsps
vegetable shortening
4 Tbsps vegetable shortening
4 Tbsps
vegetable shortening
2 c acorn squash
2 c
acorn squash
1.99 Tbsps apple cider vinegar
1.99 Tbsps
apple cider vinegar
1.5 c shredded gruyere cheese
1.5 c
shredded gruyere cheese
0 Tbsps fresh sage
0 Tbsps
fresh sage
0 Tbsps fresh sage
0 Tbsps
fresh sage
some optional sage leaves
some
optional sage leaves
some optional sage leaves
some
optional sage leaves

Equipment

baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
oven
oven
bowl
bowl
baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
oven
oven
bowl
bowl


Instructions

Preheat oven to 425 degrees f. and adjust oven rack to the middle position. Line a large baking sheet with parchment paper. In the work bowl of a food processor, add flour, cornstarch, brown sugar, baking powder, baking soda and salt. Pulse a couple of times to combine. Scatter the chilled butter and shortening over the top of the flour. Pulse a few times, until the mixture resembles coarse meal. In a large bowl add the mashed acorn squash and cider vinegar, mix well. Stir in the Gruyere and sage. Add the flour/butter mixture, stir to combine. Turn the biscuit dough out onto a lightly floured surface, knead a few times to bring the dough together. Pat the dough into a round that is about 1-inch thick. Cut out the biscuits using a 2 1/4-inch biscuit cutter, dipping the cutter in flour to prevent sticking. Gather the scraps continue to cut the biscuits. Place the biscuits, evenly spaced on the prepared baking sheet. If garnishing with the sage leaves. Dip your finger in the beaten egg and dot a small amount on the center of each biscuit, place a sage leaf, pressing lightly to affix to the top. Brush the biscuits with melted butter. Bake the biscuits until golden brown, 18-22 minutes. Let cool 15 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.96
Ingredient
3 cups flour
6 tablespoons cornstarch
¼ cups light brown sugar
¼ cups light brown sugar
5 teaspoons baking powder
8 tablespoons unsalted butter
4 tablespoons vegetable shortening
4 tablespoons vegetable shortening
2 cups acorn squash
2 tablespoons apple cider vinegar
1.5 cups shredded gruyere cheese
2 tablespoons fresh sage
2 tablespoons fresh sage
some optional sage leaves
some optional sage leaves
Price
$0.50
$0.21
$0.18
$0.18
$0.16
$0.97
$0.40
$0.40
$0.62
$0.11
$7.07
$1.24
$1.24
$0.06
$0.06
$13.39

Nutritional Information

Quickview
333 Calories
7g Protein
18g Total Fat
34g Carbs
5% Health Score
Limit These
Calories
333k
17%

Fat
18g
29%

  Saturated Fat
8g
55%

Carbohydrates
34g
11%

  Sugar
7g
9%

Cholesterol
33mg
11%

Sodium
491mg
21%

Get Enough Of These
Protein
7g
15%

Copper
5mg
275%

Calcium
270mg
27%

Manganese
0.41mg
21%

Vitamin B1
0.25mg
17%

Selenium
11µg
16%

Phosphorus
161mg
16%

Folate
54µg
14%

Vitamin B2
0.18mg
11%

Iron
1mg
10%

Vitamin B3
1mg
9%

Vitamin A
410IU
8%

Magnesium
21mg
5%

Zinc
0.81mg
5%

Fiber
1g
5%

Vitamin K
4µg
5%

Vitamin E
0.69mg
5%

Vitamin B12
0.24µg
4%

Potassium
131mg
4%

Vitamin B5
0.35mg
3%

Vitamin B6
0.06mg
3%

Vitamin C
2mg
3%

Vitamin D
0.21µg
1%

covered percent of daily need

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