Substitutes for Pureed Pumpkin
|Gluten Free Spiced Butternut Squash Scones|
Gluten Free, Egg Free, Nut Free, Sugar Free, Dairy Free option
It seems like everywhere I turn right now, pumpkin posts abound. Pumpkin pies, pumpkin breads, muffins, pancakes, doughnuts, cookies, bars. You name it, if you can stick pumpkin in it someone’s probably thought of it. I understand. I really do. After all, I like pumpkin, too.
But why should pumpkins have all the fun?
There is a plethora of funky looking squash at the farmers markets right now, and I think they deserve a chance to show how diverse they can be. Think of those super-fun green and orange stripe-y carnival squash, bright orange amber cup, autumn cup, sweet dumpling, kabocha, butternut… and so on and so forth. Honestly, I’ve seen way more mixed squash at the market than pumpkin lately, so why not play around with squash?
Substituting for Pureed Pumpkin
Personally, I don’t see any reason why other pureed squash can’t be used in place of pumpkin. Yes, they’re not all quite as creamy as pumpkin, but with some minor adjustments (i.e. I add honey instead of sugar to increase the moisture) they work just fine. I've made festival squash cake, sweet dumpling squash muffins, and now these butternut squash scones!
Just think, if you were to start using different varieties of squash, you could make your favorite pumpkin recipes year round! (Unless you buy canned pumpkin, of course, but I try to go as local as possible with produce and use what’s in season).
Update February 25, 2014:
Since creating this recipe I have made these numerous times using things like steamed and mashed parsnips, carrots, and sweet potato. All turned out awesome.
My new rule of thumb: If you can mash it, you can probably use it in this recipe.
|Miniature Mixed Pumpkins|
So I was inspired by this pumpkin scone recipe on the Conscious Eatery’s page, which looked so great! I made some changes, though.
I’ve done away with the sugar (I’m trying to eliminate it as much as possible from my diet, for ethical and health reasons), and used honey instead. I also ended up using millet flour, and some red lentils I ground in my coffee grinder, because I was low on other flours! You don’t taste the lentils at all in such a small amount, and they add to the lovely orange hue of the scones.
I made a sugar free Spiced Butternut Squash spread instead of the maple glaze, giving the scones an extra boost of spiced squash flavour. Ridiculously good. So good that I’ve given it its own separate post so that it can be used for other things, like smearing on bread, dipping crackers and veggies in, and other good things.
So good, in fact, that my husband, who never, ever eats squash, has eaten one of these scones for breakfast every morning since I made them last weekend and now they’re all gone! They freeze pretty well, although they’re a bit more crumbly when reheated. That hasn’t stopped us from eating them…
Dry Stuff for Scones
2 c gluten free flour mix (I used ½ c millet flour, ½ c tapioca starch, ½ c ground red lentils, ½ c white rice flour, because this is what I had on hand!)* + extra for dusting
½ Tbsp baking powder
¼ tsp baking soda
½ tsp xanthan gum
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
1/8 tsp cloves
8 Tbsp butter (or vegan alternative like Earth Balance), chilled and sliced in chunks
Wet Stuff for Scones
½ cup butternut squash puree (I used leftover steamed squash from my Tropical Butternut Squash Salad that I pureed in the food processor, check here for steaming directions)*
- If making the Spiced Butternut Squash Spread, reserve another 5 Tbsp squash puree
3 Tbsp water (the original recipe called for yogurt, which I may try next time if I have it)
1/3 c honey
1 Tbsp ground flax or chia + 2 Tbsp water (or 1 egg)
Preheat the oven 400F. Spray a cookie sheet with oil and line with parchment paper.
Sift the flours, baking powder, soda, gum and spices together. Then, in the bowl of a food processor, pulse with the sliced butter until the butter is in pea sized chunks. Alternatively, without a food processor, cut the butter into the dry stuff using a pastry knife or two knives until crumbly.
In a separate bowl, mix the Wet Stuff until blended. Add to the dry ingredients and pulse or mix until just combined.
Turn the mixture onto a surface lightly dusted with flour (I used tapioca starch). Mold into a circle about 7” wide and ¾” high.
Slice into triangles.
Arrange triangles on cookie sheet lined with parchment paper, leaving room for the scones to rise and spread.
Bake 15-17 until firm and browned slightly.
Serve with Spiced Butternut Squash Spread, honey, butter, jam, or whatever else your imagination desires!
How do you like YOUR scones?
OAS Info: Lentils are on the OAS list, although the baking process can denature the allergen proteins, making them safer to eat. If in doubt, use more rice flour or other GF flour. Squash is related to zucchini, which is also on the OAS list, although the process of steaming, then baking the squash *should* denature the proteins and make this safer to eat. It's always a good idea to check with your doctor before trying things you are allergic to.
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