Squash Scones Prep Time: 20 minutes Cook Time: 15 minutes Servings: 4 Ingredients - 1 1/2 cups leftover yellow squash, such as acorn or hubbard, mashed - 2 cups flour - self-rising - 2 tablespoons baking powder - 1 1/2 teaspoons ground ginger - 1/2 teaspoon cinnamon - 4 tablespoons unsalted butter - cut up - 2 tablespoons sugar - 3 tablespoons milk - may need less    The earthy flavor of squash gives these light and flaky scones a distinctive taste that goes so well with a number of savory accompaniments. Enjoy them with coffee or tea as a delicious alternative to sweet scones or serve them with an autumn harvest supper instead of the usual bread, rolls, or	1

	biscuits.   Directions Preheat oven to 425°F. Make sure squash is drained well, let sit on paper towel to absorb any moisture. Sift flour, baking powder, ginger, and cinnamon into a large bowl. Add in butter and mix with fork or pastry blender. Stir in sugar and squash. Stir in milk, 1 tablespoon at a time until you have soft dough. Combine all ingredients gently. Turn dough out onto floured surface. Press dough down until it's flattened out to about 1" thick, using hands. Using a knife or 2" diameter glass, cut out scones in triangles or circles. Place on parchment paper or silpat on baking sheet. Bake for 10-15 minutes or until well risen and golden brown. Serve warm.	2