Butternut squash biscuits with mushroom gravy

Servings 2
Author Sonia! The Healthy Foodie



  • 2-3 tbsp ghee
  • 1 large clove garlic minced
  • 6 oz mushrooms sliced
  • 1 cup cashew cream*
  • 1 tsp coconut aminos
  • dash white pepper
  • salt and pepper to taste



To make the gravy

  • Heat a medium, ceramic skillet to medium. When it is hot add the ghee, then the mushrooms and garlic. Saute until mushrooms are tender.
  • Pour in the cashew cream. Stir well. Add more water, a little at a time, if the gravy is too thick. Add the coconut aminos and seasonings. Adjust salt and pepper.
  • The instructions are the same for the sausage gravy. Just add some cooked breakfast sausage, (turkey or pork) and leave out the mushrooms. Of course you can always use both.

To make the biscuits

  • Mix all of the dry ingredients.
  • Slightly beat the egg, then stir in the squash, mixing well. Add the wet ingredients to the dry ingredients. Add the chives and stir (by hand) until well mixed
  • Drop large spoonfuls onto a parchment lined baking pan, flatten slightly. I do four biscuits.
  • Place in a 425F oven and then turn it down to 375F and bake for 23-24 minutes


*To make the cashew cream, you will need 1 cup raw cashews, soaking water and 3/4-1 cup water. Put the cashews in a medium/smallish bowl and cover with water. Allow them to soak overnight. The next day, drain and place cashews in a blender. Gradually add 3/4 - 1 cup water. Blend on high until smooth and creamy.This should make about 2 cups.