We’re being overrun with squash, which is not a bad thing, but coming up with ideas for different ways to use it is not always easy. I used to work at Starbucks and gazed longingly for hours at their pumpkin scones. Frosted to perfection the fact that they weren’t vegan was my only saving grace. Using that as my inspiration, I went on a quest this morning to make my own vegan version using slightly less icing. I found this recipe online and used it as the basis for my recipe.
Instead of pumpkin, I used kabocha squash which is sweet and a great replacement. I used whole wheat flour instead of spelt and had to increase the milk (I used soymilk) by about ½ cup. Add it gradually until the dry mixture is moist enough to stick together. You can always add more, but you can’t take it out if you add too much, so do it a little at a time. The verdict: Probably not as sweet as Starbucks’, but they’re fresher and healthier. 10 out of 10 say they’d eat them again. Or at least two of us.
And hey, we’re down 1/3 cup of squash. Now what to do with the rest of it?