I recently received my copy of Kinfolk's new cookbook and the ride home from the post office has never felt so long. I swear I could feel the book glowing through the package, beckoning me to rip open that bubble wrap and dive in.
True to Kinfolk tradition, the book is a sleek and sumptuous visual feast that will transport you into the inviting homes and kitchens of Kinfolk friends and contributors. Every morsel is pure elegance and warmth to savour, page by page. My recipe for these delicata squash and sage biscuits was inspired by Austin and Ashlyn Sailsbury's sweet potato biscuits (page 109). Since delicata squash also goes by the name of sweet potato squash, and that's what I had on hand (we grew tons of them this year), I thought they might make a good substitution for the sweet potatoes in the recipe.
I also added a little chopped fresh sage to give these biscuits a festive flavour, making them a great accompaniment to Thanksgiving or Christmas dinner. Or simply a warm bowl of soup.
If you've never had delicata, you must try it. It has a creamy flesh that is surprisingly sweet. And it lends a golden hue to these tender and flaky biscuits. However, if you don't have delicata, don't hesitate to use another variety of sweet winter squash such as buttercup or butternut, they will work just as well.
I hope you'll give these a whirl and enjoy them as much as I did.
For the recipe, visit my post at PBS Food. Bon appétit!