Best Spicy Butternut Squash Or Pumpkin Biscuits With Pecans Recipes

BUTTERNUT SQUASH PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
• Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
• Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
• Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
• Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
• Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

MAPLE MASHED BUTTERNUT SQUASH WITH PECANS

Steps:

• Puree the squash with the butter and maple syrup until smooth.
• Fold in the chopped pecans.
• Place in a greased casserole.
• Sprinkle the whole pecans on the top of the dish.
• This dish can be refrigerated for up to two days at this point.
• Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425.
• In a large bowl, mix together baking mix, dry milk, sugar and spices. Stir in pumpkin and water just until moistened.
• Knead on a lightly floured surface for about 2 minutes.
• Roll dough on lightly floured surface to about 1/2" thickness. Cut into 12 biscuits with round cutters or a glass.
• Place biscuits on to ungreased baking sheet 2" apart.
• Bake for 8-10 minutes or until golden brown.

SPICED BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
• In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

BUTTERNUT SQUASH WITH ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

SPICY BUTTERNUT SQUASH

Steps:

• Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
• Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
• If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.

SWEET AND SPICY TEXAS PECANS

Steps:

• Mix the pecans and melted butter in a foil-lined jellyroll pan.
• Put in a 350 degree oven and bake for 5 minutes.
• Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
• Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.