Ingredients

• 2 c butternut squash, in ½-inch cubes
• 4 teaspoons olive oil
• 2 teaspoon coarse salt, divided in half
• 4 c all-purpose flour
• 2 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon granulated garlic
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped
• 12 tablespoons unsalted butter, cold and cut into cubes
• 1½ c cold buttermilk
• 2 large eggs + a splash of milk for egg wash

Directions

1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15- 30 minutes so they are easier to roll.
2. Roll into 12 bites and store in the fridge for up to a week.