Vegan Biscuits and Spiced Acorn Squash Butter

Do you LOVE Cracker Barrel? It’s my guilty pleasure: the peg game, the fireplace, but most of all, the biscuits and apple butter! I only go to Cracker Barrel if I’m traveling, so I decided to create a vegan version with an Autumnal twist: Acorn Squash Butter! The biscuits are fluffy, to DIE for, you won’t miss the real butter I promise. And the Spiced Acorn Squash Butter is as spicy as it is sweet. This combination will warm even the hardest of hearts!


Vegan Biscuits and Spiced Acorn Squash Butter

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 Servings

Vegan Biscuits and Spiced Acorn Squash Butter


  • 2 Cups Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 4 Tablespoons Earth Balance (plus more for topping)
  • 3/4 Cup Unsweetened Coconut Milk
  • 1 Tablespoon Lemon Juice
  • 2 Acorn Squashes
  • 2 Tablespoons Earth Balance (plus more for topping)
  • 3 Tablespoons Maple Syrup
  • 3 Tablespoons Brown Sugar
  • 1/2 Tablespoon Cinnamon
  • 1 teaspoon freshly grated Ginger
  • Dash of Salt



I have adapted this recipe from The Minimal Baker.

Preheat oven to 450.

Combine dry ingredients into a bowl. Add the (COLD) Earth Balance and swiftly mix with your hands so as not to warm up the butter! Next start to pour in the lemon juice and coconut milk. You may not need the full amount of coconut milk, just keep stirring in until the dough is sticky!

I'm not kidding when I say sticky. Turn the sticky dough onto a floured surface and dust the top. Then fold in half and pat down. Dust the top with flour, fold in half and pat down. Do this about 6 times. Cut the dough into 6 thick rounds and place on a lined baking sheet with each dough round touching each other. This will help the biscuits to rise!

In a small sauce pan, met a little bit of Earth Balance to spoon on top of the dough rounds. Then bake for 11-14 minutes or until the edges are slightly golden brown!


Preheat oven to 400.

Cut the 2 acorn squashes in half. Grease the edges with a little bit of melted Earth Balance. Place face down on a lined sheet. Poke about 5 holes in the skin of each acorn squash. Bake for 40 minutes.

Let the squashes cool and then scoop the soft flesh into a cast iron skillet. Add in the Earth Balance, Maple Syrup, Brown Sugar, Cinnamon, Salt and grated Ginger. Cook the mixture over medium heat stirring constantly for 10 minutes.

Remove from heat and generously slather onto a Vegan Biscuit and Enjoy!!