One of the easiest ways I’ve found to cut costs and improve my food storage is to preserve bulk produce. Whether I’ve grown an abundance in my garden, or found a killer sale at the store so I can stock up when the price is low, I try to use up every bit. Enter my FoodSaver FM5000 Food Preservation System.
The name is a mouthful, but in addition to a foodsaver, it’s pretty much been a lifesaver as well. Take the abundance of squash I found myself with recently. There was absolutely no way I could use up the mass amount I had before they went bad. Plus, I was super short on time, so the thought of peeling, slicing and cooking them as part of my dinner prep had me cringing.
1 cup butternut squash, pureed
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon thyme
1 teaspoon sage
8 tablespoons cold butter, cubed
1/4 cup milk
Egg wash
1 tablespoon milk
1 egg
Preheat oven to 400F.
Slice butternut squash in half, remove seeds peel and place on a cookie sheet. Bake squash until tender.
In a stand mixer, puree squash {or grab your bag of previous preserved squash!}. Add in flour, baking powder, thyme and sage. Mix for 15 seconds, scrape down sides and mix for an additional 15 seconds.
With the mixer on, drop in a few butter cubes at a time. Mix for 30 seconds, or until crumbly.
Turn machine to low and pour in milk. Mix just until a ball is formed. Using a 3 tablespoon cookie scoop, scoop biscuit dough onto a parchment paper lined cookie sheet.
In a small bowl, whisk egg and milk together, and then brush each biscuit with a little egg wash and bake for about 12 minutes, or until golden.
~Mavis
*This is a sponsored post, although all opinions are mine and 100% real. I love my Foodsaver. That’s a fact!
Preppy Pink Crocodile says
I’m curious why you processed all your winter squash instead of just storing the squash? Does it not keep as well in your area? I’ve had some winter squash keep for nearly a year here in NY. I guess I never asked if that’s just in my area or if it keeps that well everywhere. A lot of old timer gardeners around here don’t even call them winter squash- they call them keepers- because they keep so long.
Mavis Butterfield says
I had a bunch so I processed all that I thought we wouldn’t use up this winter.