Delicata Squash and Sage Biscuits

I am on a full-out squash kick lately. After last week's roasted squash crème brûlée, I hope you'll indulge me in one more squash recipe. This one brings together the sweetness of delicata squash and the festive flavour of fresh sage in a tender buttery biscuit. The squash gives a lovely golden hue to these biscuits which are flecked with tiny pieces of chopped sage.

Squash and sage make a mighty tasty pair, it must be said.

Delicata is a lesser-known squash, though I don't understand why because in my opinion, its flavor and texture is unparalleled. It's well-worth seeking it out and getting acquainted with it!

It also goes by the name of sweet potato squash and it is rich, sweet, and creamy.

This recipe is inspired by the sweet potato biscuits in Kinfolk's new cookbook, The Kinfolk Table, which is a delightful visual feast, packed with enticing recipes. Since I had plenty of delicatas on hand, I thought I would use them instead of the sweet potato and add a little fresh sage to make a Thanksgiving-themed biscuit that is a great accompaniment to a seasonal soup or festive dinner. I also followed some useful biscuit-making tips from my fellow PBS Food blogger, Adrianna of A Cozy Kitchen, who is an expert biscuit-baker.

I'm quite certain these biscuits would be equally delicious if made with another variety of squash, or sweet potato. But if you can get your hands on some delicata squash, I do recommend it. Enjoy!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.