Chef Lo n Durbin,
Whole Foods Market

Grease a sheet pan. In a mixing bowl, combine 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon of sugar. Mix well. Add 12 tablespoons of cold butter, and with your hands,
work the butter into the flour until the mixture resembles coarse cornmeal. Stir in 1 cup mashed, roasted, and peeled butternut squash, and 1/2 cup of ground pecans. Add 1/4 cup of half and half, and mix until soft dough is formed. Place the dough on a dusted surface and dust the top with flour. Roll the dough out to 1/2-inch thickness. Cut the biscuits into 2-inch rounds. Place the biscuits on a greased baking sheet and bake for about 15 minutes on 450˚ or until golden.