As fall approaches and my CSA box fills with a variety of winter squash, I enjoy them myself but also like to share the bounty with my four-legged family member, the dog. I’ve heard that pumpkin is great for a dog’s digestive system. Whether or not this is true, why shouldn’t my pooch also enjoy the tasty flavors of fall?
You can make these dog treats with pumpkin or just about any winter squash you have on hand. Some dogs are sensitive to wheat, so I used brown rice flour instead of wheat flour. The brewer’s yeast is great for a dog’s skin and coat.
3/4 cup pumpkin, butternut squash or acorn squash
2 Tbsp. chicken stock
1 tsp. salt
2 1/2 cups brown rice flour
1/4 cup brewer’s yeast
Preheat oven to 400 degrees.
Cut the squash in half from the top to the bottom and remove the seeds. Place squash cut-side down on a baking sheet that has been sprayed with cooking spray. Bake for 30-45 minutes or until soft. Remove from oven to cool. (I also made a soup, which is why I cooked so much squash. You only need about 1/3 of a butternut squash, 1/4 of a cooking pumpkin or a small acorn squash for this recipe.)
Scrape the inside of the squash in a mixing bowl. Whisk in the eggs, chicken stock and salt. Fold in the rice flour until the dough starts to hold together and is no longer sticky. Shape into a ball. Place dough on a surface floured with rice flour and roll out to about 1/2″ thick.
Use cookie cutters or a knife to cut the biscuits out in size-appropriate pieces. Place shapes on a baking sheet sprinkled with rice flour to prevent sticking. Poke the tops half way through with a fork.
Bake for 20 minutes. Flip biscuits over and bake for another 20 minutes. Turn oven off and let the biscuits cool in the oven with the oven door ajar.