Pre-heat the oven to 450°F. In a large mixing bowl, whisk together the flour, baking powder, salt, and rosemary.
Cut the shortening and butter into the flour mixture. Gently pour in the milk and the whole egg and stir to combine.
The dough will be incredibly sticky, so add in one tablespoon or two of flour to make it more pliable.
Transfer the dough to a floured work surface and knead for five minutes.
Roll the dough out to a little more than ½ inch thick. Take a donut cutter or a sharp knife, and cut out six to seven biscuits.
Re-roll and cut for more. Transfer the dough to an ungreased baking sheet.
Note – If you are making the biscuits the day before, just cover the baking sheet of unbaked biscuits completely and place in the fridge until needed. Allow to the biscuits to come to room temperature before baking.
Brush each biscuit with the beaten egg. Bake for 15-17 minutes or until the tops are slightly golden brown.
Serve immediately or allow to cool slightly on a wire rack.
For the roasted squash, preheat the oven to 450 F. Cut the butternut squash in half, scooping out the seeds and stringy bits.
Place on a foil-lined baking sheet in the oven and roast until the squash is very tender, between 40 minutes to 1 hour.
Remove from the oven and allow to cool completely before scooping innards into a food processor and processing until smooth.
Use a spatula to scrape the mixture from the processor into a medium saucepan.
Add the brown sugar, butter, salt, spice blend*, lemon juice, maple syrup, and apple cider vinegar to the saucepan.
Bring mixture to a simmer and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, or until mixture is thick and velvety.
Remove from heat and allow to cool before transferring butter into a mason jar or container.
The butter will keep in the fridge for up to two weeks.