There are some exceptions. For example, you wouldn't want to use spaghetti squash to try to make a pie. It has too much fiber. But many of the others cook up the same way pumpkin does and can be used in the same way. These include: acorn squash, butternut squash, buttercup squash and more.
This recipe is a perfect example. Instead of pumpkin scones, make....
First, you need to make squash puree. The puree can be used in place of canned pumpkin puree in any baking recipe that you like. To make the puree is simple.
Yeild: Varies by size of squash. Usually about 4 cups for a medium squash.
Time: 50 minutes (5 minutes prep, 45 minutes waiting for it to bake in the oven while you do something else) If you don't have time for this, purchase canned pumpkin puree. NOT pumpkin pie mix!!
1 medium butternut squash (or other smooth-fleshed, hard shelled squash that you like) size: 3-5lbs or 1.5-2.5kg.
1. Preheat the your oven to 425F (218C).
2. Cut the squash in half and scoop out the seeds.
Do not waste the seeds! You can compost the seeds and squash innards. You could also dry the seeds and save them for planting later by spreading them flat on a paper towel and allowing them to dry. Finally, you can roast the seeds and eat them. There is a good recipe for this at the following link: Betty Crocker's Roast Pumpkin Seed Recipe.
3. Place the squash on a baking sheet lined with parchment paper (paper optional) for 45 minutes. Then, go do watch your favorite TV show, read a book or otherwise occupy yourself while the squash cooks. I don't want to hear your whining about how long this takes. It's not like you have to stand there babysitting the oven!!! ;)
4. When the timer goes off, take the squash out of the oven. Put on some oven mitts (safety first!) and scoop the innards out of the squash.
5. Place a colander inside a bowl. Put the squash innards into the colander, and weight the squash down with a plate. Allow to drain for 15-20 minutes or so. (You can use the left-over juice in the bowl as a nutrient- rich way to water your plants, or put it in a smoothie for yourself later. You can also compost the squash shell or feed it to the deer or livestock.)
6. When the squash has drained, puree it by mashing it by hand or spinning it in a food processor until smooth.
Next, use the mix to make the scones.
Yeild: 12 scones
Time: 40 minutes (10 minutes to prep, 30 minutes to bake)
If you don't have time for this, I am surprised you are reading this recipe! But you could always go buy scones... they won't be as good!)
4 cups all-purpose flour
3/4 cups plus 2 tablespoons white granulated sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
12 tablespoons (1.5 sticks) cold butter
1 cup squash puree (see above) - you could also use canned pumpkin puree (NOT pumpkin pie mix!)
6 tablespoons cream, or half and half or whole milk
2 large eggs
1. Preheat the oven to 425F (218C). Lightly oil a baking sheet or line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking powder, salt and spices an a bowl. Cut the butter into the dry ingredients until the mixture is crumbly.
3. In a different bowl, whisk the pumpkin cream (or half and half, or whole milk) and egg together.
4. Mix the wet ingredients in with the dry ingredients. Then, dust your hands with flour, and roll the
dough into a ball.
5. Pat the dough onto a lightly floured surface until it forms a 1 inch (2cm or so) thick circle.
6. Use a pizza cutter to slice the circle into 12 pieces (just like cutting a pizza.) Try to cut the pieces to as close to the same size as possible for more even baking.
7. Place the pieces onto the baking sheet. Bake for about 30 minutes, or until the scones turn light brown.
8. Remove from the oven and place on a rack to cool.
You can serve these scones with milk, tea, coffee, butter, jam, whipped cream, cream cheese, or you may want to top it with...
Mix 1/4 cup powdered sugar with 1 tablespoon of ground cinnamon. Place in an old spice jar with a sprinkler top or dust over the scones using a sieve.
Yield: 1 pint
Time: 30 minutes (all prep and stirring) If you don't have time, buy pumpkin butter, but it won't be as good!
(NOTE: This recipe is NOT meant for canning! Refrigerate only.)
2 cups butternut squash puree (see above) - You could also use canned pumpkin puree (NOT pumpkin pie mix!)
1/3 cup dark brown sugar
1/4 cup maple syrup
3 tablespoons apple cider vinegar
2 tablespoons water
1 teaspoon pumpkin pie spice
3/4 teaspoons ground cinnamon (or more to taste - more will make the mix spicier/zingier/hotter)
1/8 teaspoon ginger (or more to taste)
pinch sea salt (or more to taste)
1. Mix all of the ingredients listed above together in a saucepan.
2. Cook over high heat on the stove until the mixture bubbles. Stir often.
3. Once the mix bubbles, cook uncovered for 15-20 minutes, stirring occasionally.
4. Taste and adjust the seasoning and/or salt if needed. To sweeten add more maple syrup. To make it zestier add more cinnamon or ginger. To make the flavor stand out a bit more, at a pinch more salt.
5. Allow the mixture to cool. Then, transfer to a glass pint jar. You can refrigerate this for up to 2 weeks.
6. Use as topping for your scones. It is also good on toast, waffles, pancakes, quick breads and oatmeal.
Happy baking, my autumnal squash lovers!! :)