This blog post is in partnership with the Quaker Oats Company. All opinions are my own. Thanks for supporting projects that make Nutrition Happen!
I can’t let the fall season pass right by without sharing a squash recipe, right?
Are you too pumpkined out? I know what you mean, I’ve definitely been there too. The amazing thing about fall harvest is the abundance in the variety of squashes. One of my favorite squashes is definitely the kabocha. Have you ever tried it before? I like to describe the texture and flavor as a cross between butternut squash and sweet potato. Naturally sweet and very hearty in texture!
As you know, I’ve partnered with Quaker to create nutritious recipes with oats that help reduce food waste as part of their More Taste, Less Waste campaign, in partnership with James Beard Foundation. You can eat kabocha squash skin, so roast with the skin right on – it will soften as it cooks. We’re not always aware of how much food waste comes from the vegetable peels. This is one of the instances where we can use up the entire squash to help reduce food waste. The skin is actually where some of the fiber is so that’s an extra bonus. I like to roast the leftover seeds as a snack for later. It’s amazing how being a little bit more mindful about how we use produce can help towards reducing our overall contribution to food waste.
The temperatures have dropped here in Chicago so if I’m not thinking about soups and chilis, then I’m all in with the baking. I love using oat flour as a base for baking because it’s very easy to make from rolled oats, an ingredient I always have in my pantry. I toss Quaker Old Fashioned Oats into a food processor to make oat flour and used it as a base for these oatmeal biscuits. I love adding oats to recipes because they are 100 percent whole grain!
I had some the other day with a dollop of cashew cheese as a snack, and then again with a bowl of chicken noodle soup for dinner – this recipe is very versatile! It’s comfort food that also happens to be nutritious – always a win-win in the nutrition happens book!
For more delicious recipes like this one, check out the “More Taste, Less Waste” Pinterest board!
- 1.5 cup Quaker Old Fashioned Oats (blended in a food processor until finely ground)
- 1 cup kabocha squash
- 1/4 cup nutritional yeast
- 2 t baking powder
- 2 T chives, chopped
- 1 t salt
- 1/4 cup coconut milk + 1 T lemon juice
- 1 T butter
- 1 T olive oil
- 1 egg
- Pre-heat oven to 400F. Wash kabocha squash and dry.
- Cut in half and remove the seeds. Set seeds aside.
- Place squash face down onto a parchment lined baking sheet. Roast until the squash caramelizes, for around 35 - 40 minute. Allow squash to cool.
- In a food processor, add in roasted kabocha squash and process until smooth. Set aside.
- Taking the separated seeds, pat dry and combine with 1 tbsp olive oil. Roasted for 25 minutes, stirring every 10 minutes. Remove immediately and set aside to allow seeds to cool.
- In a large bowl, combine flour, kabocha squash puree, nutritional yeast, baking powder and salt together.
- Cut butter with a fork into flour.
- Add coconut milk, lemon juice, and egg to the dry mixture – mix until well combined, but be careful not to over-mix.
- Fold in chives and roasted seeds.
- Line a baking sheet with parchment paper.
- Drop a 3 tbsp serving of batter onto pan, flattening to ½ inch thick biscuits.
- Bake at 400F for 14-15 minutes. Allow to cool before serving.
