Butternut Squash Scones with Pumpkin Seeds

Thankfully, we survived the aftermath of Hurricane Sandy but I am afraid many people are still without power and have a lot of cleanup and repair before their communities can try to get back to some semblance of normalcy.  These horrific events make me grateful for the little and big things in my life.  Family, health, running water, a warm bed, my crazy dog, Lucy.  Here’s my latest picture of my sweet dog.  Isn’t she so cute?

I have to say, I was touched by the many well-wishes I received from around the globe.  Thank YOU for checking in to see if my family was okay.

This week flew by…my youngest son was out of school for a few days and my daughter is home as her college is shut down in NYC until Monday.  But tonight I am actually home all alone –well, Lucy, Ed and Molly are with me, my furry friends.  So…I thought I might spend some time creating in the kitchen…

I haven’t made scones in a while so thought I would try a butternut scone recipe as I have 2 butternut squashes from my farm share ready to be baked into something special.

And special this is…

So…I split one butternut squash in half.

and placed in a 8 x 8 square pan filled  about 2 inches deep of water and baked in the oven for about 40 minutes-just until the squash could be easily spooned out.

I added about 1 1/2 cups of the cooked squash to my traditional scone ingredients.  I also added some cinnamon, nutmeg and cloves…and being the nut and seed queen, I put some pumpkin seeds in the mixture too!  I thought of using walnuts originally but pumpkin seeds seems a bit more appropriate for this fall inspired recipe.

My kitchen smelled so yummy.

I used my hands to form a round circle which I cut into pie shape pieces.

I sprinkled a bit of my maple sugar on top.

I added a little butter and a just a hint more maple sugar while the scone was still warm.  I had to keep sampling to make sure  this was a good enough recipe to share with you.  🙂

Yes, I decided after several bites…  I do think that you will like this recipe too.

The picture below is a snap shot of how my kitchen looked in the midst of my cooking experiment.  I can’t help myself….I am a messy cook. 

Creative people are messy, right?

There is a FODMAP friendly and regular wheat recipe provided below depending on your diet goals.  FODMAPers butternut squash serving size is 1/2 cup so 1 scone is an appropriate serving.

Butternut Squash Scones with Pumpkin Seeds

Ingredients

  • 1 1/2 cup cooked butternut squash
  • 2 1/2 cup all-purpose flour or whole wheat pastry flour and 1 teaspoon baking powder and 1/2 teaspoon baking soda OR 1, 16 ounce box Gluten free Bisquick mix for the FODMAPers
  • 1 stick butter, cut into smaller chunks
  • 2-4 Tablespoons sugar (use greater amount if using flour versus Bisquick Mix)
  • 1 teaspoon vanilla
  • 1/3 cup light cream (FODMAPers: cream is low in lactose)
  • 1 egg, lightly beaten
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/3 cup pumpkin seeds
  • Maple sugar (Find at Trader Joes or specialty store), to generously dust top of dough

Instructions

  1. Preheat oven to 350 degrees and line cookie sheet with parchment paper.
  2. Put flour, baking powder and soda OR gluten free bisquick in medium bowl with butter pieces.
  3. Using pastry cutter, create crumb like mixture with butter and flour/bisquick
  4. Add in sugar, vanilla, cream, egg, squash, and spices.
  5. Fold in pumpkin seeds.
  6. Place dough on cookie sheet and pat out into circle about width of cookie sheet.
  7. Cut into 6-8 pie shape pieces.
  8. Sprinkle generously with maple sugar.
  9. Bake for 20 minutes. Enjoy warm.
http://blog.katescarlata.com/2012/11/03/butternut-squash-scones-with-pumpkin-seeds/

6 replies on “Butternut Squash Scones with Pumpkin Seeds

  • emma carder

    Kate I didn’t realise you were in the path of sandy so glad to hear that you and your family all safe. Lucy is so cute! We are getting a new puppy this weekend and can’t wait! Will definitely try your scones they look delicious x

    • katescarlata

      Thanks for stopping by my blog Emma! So excited for you….puppies are sooo cute!! And the scones are yummy! 🙂 Especially with a bit of butter and maple sugar 🙂

  • Beth

    Kate, can you tell me how much Kale is allowed as a veggie side dish? I so wish you had a search button as I know this was address before. Can’t find it though. I don’t know if Kale is causing my current problems…or could it be the eggs? Maybe I am eating too much kale as I chop it up really fine and maybe I am eating too much?

      • Beth

        Do you know if that is one cup finely chopped kale? Or is whole leaf? I am finely shopping my kale before measuring, so, perhaps getting too much?

  • mery daae

    I made this this weekend! Changed the cream for lactose free mascarpone. Absolutely delicious! I’m a big fan of butternut squash and this recipe is just genius. Thanks!!

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