I have a not-so-secret shortbread obsession. While I don’t see anything particularly wrong with occasional binges on organic, humane, free-range butter… It’s also nice to know that there are alternatives. This month’s ingredient is Butternut Squash and due to my penchant for purees I’ve also been experimenting with squash-based baked goods.

Squash (or sweet potato) puree makes an excellent egg replacement. It brings the dry ingredients together nicely and contributes a delicious moistness and density along with flavor. There are certain combinations that may not seem obvious at first that I would highly encourage you to try: squash and chocolate, squash and coconut, squash and almond.

These cookies are the result of one such experiment with vegan shortbread. They’re not particularly shortbread-y, as I’m still not convinced it’s possible sans buerre. But, they do make an excellent biscuit! If you cut them thinner they come out crunchy like biscotti, a bit thicker and they remain moist and chewy on the inside. Serve with tea or coffee and very possibly a side of whipped cream. For the vegans, keep an eye out and I’ll post my dairy-free whipped cream variations soon.

Butternut Biscuits

2 cups pastry flour
1 cup organic unrefined coconut oil (cold)
1/2 cup plus one tablespoon natural cane sugar (florida crystals)
sea salt
1 teaspoon vanilla extract
1 cup pureed butternut squash
zest and juice of one lemon
1/2 tablespoon pumpkin pie spices

Line two baking sheets with parchment paper.
Using a cuisinart or a mixer (hand or stand), whip the coconut oil until creamy.
Add sugar, a pinch of salt and continue whipping until totally dispersed.
Add flour and lemon zest and mix until incorporated.
Add the squash puree, pumpkin pie spice, salt and vanilla extract and continue to mix until a sticky dough is formed.
Pour out the dough into a piece of parchment paper and wrapping the paper around the dough, roll it into a log. Secure the log on both ends with rubber bands or plastic wrap and refrigerate for at least one hour, but not more than two.
Take out the dough and using a sharp, non-serrated knife, slice the dough into dics 1/8-1/4 inch thick (cut them thinner for crunchier biscuits).
Place the biscuits on the parchment paper-lined baking sheets.
Using a brush coat each biscuit with lemon juice and sprinkle with a light covering of sugar.
Bake for 15-20 minutes or until biscuits are lightly browned. Remove from oven and place the biscuits on a wire rack to cool.

This variation is reminiscent of pumpkin pie and is excellent served with a good sourdough or rye bread.

Renee’s Favorite Butternut Soup

pureed butternut squash
1 can coconut milk
2 tablespoons of grated ginger
1 teaspoon nutmeg
1 teaspoon brown sugar
sea salt

In a soup pot heat pureed squash (directions on how to make that here) with one can of coconut milk. Grate fresh ginger root and taking the grated pulp in your hand squeeze out the juice into the soup pot with squash and coconut milk. Stir well and allow to cook together until the soup is quite hot. Salt to taste.

In a small bowl combine nutmeg, chili powder and brown sugar and mix together.

Top with some roasted pumpkin seeds. (Follow the direction for roasting but try adding the nutmeg and brown sugar in with the tamari!)

One of the many nice things about winter squash is that you can easily roast them and then use them in a variety of different ways. Depending on where you live, fresh and local winter produce is often scare, making squash the ideal winter veggie; it will keep for a long time and there are so many things that you can do with it that hopefully you’ll keep enjoying it until the variety of spring arrives.

Simply oven-roasting squash is a delicious way to prepare a simple and satisfying dish. Following are directions to oven roast a butternut squash, make squash purée and to how make the butternut seeds into a tasty little snack. (These directions will work with other varieties of squash though cooking times may vary.)

Butternut is the longest keeper of the winter squash family and they tend towards a sweet flavor. They have dark orange flesh and a light-colored skin. The skin is thin and soft enough that if it is roasted or cooked with the squash it can be eaten as well and increases the nutritional value.

Start with the following:

1 butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon tamari (soy sauce)

Preheat oven to 350F

Cut butternut squash in half, remove seeds and set aside. Coat the flesh in olive oil and salt. Place cut side down in a roasting dish and bake until soft, 30-60 minutes depending on size.

To make puree:
When the squash is done and cool enough to handle, remove the skin and set aside.  Place the squash in a blender or food processor and blend until smooth.

To make squash stock:
Place the skin of the roasted squash, the seeds and any pulp or fibers into a soup pot with star anise, cinnamon stick and bay leaf and add 4.5 cups of water. Bring to a boil, cover and simmer for about 1 hour.

To make roasted squash seeds:
Clean the pulp and fibers from the seeds and rinse them well. Dry with a towel and spread evenly on a cookie sheet. Bake in the oven at 350F until they are golden brown (about 10 minutes) stirring once or twice to cook evenly on all sides. Remove the tray from the oven and while it is very hot drizzle the tamari over the seeds and stir to coat them evenly. The tamari liquid will evaporate and the salt will dry crystalized onto the seeds. Let them cool completely and then enjoy as a healthy and delicious snack or topping on your favorite salad or soup.