INGREDIENTS:

1 cup milk of your choice (I use unsweetened almond milk)

1 tbs lemon juice

2 cups flour (try 1 1/2 cups buckwheat flour and 1/2 whole wheat pastry flour)

1 tablespoon baking powder

½ tsp baking soda

1 tsp salt

1 tsp each thyme, sage & rosemary (or any italian herb mix!)

1 delicata squash, peeled and seeds removed

5 tablespoons butter (traditional or vegan)

1 tablespoon honey or molasses

1. Preheat oven to 450

2. There are many options in this step—you can cut the squash in 1/2-inch slices and, In a food processor, shred the squash slices. (I cut the squash in 1/2 and shredded it manually on a cheese grater—this works but is quite a workout!) Alternatively, you can boil them until soft and then skip the processing and shredding.

2. Add lemon to milk and set aside.

3. Mix dry ingredients.

4. Add cold butter and blend until it looks like sand, trying not to warm butter too much.

5. Add milk & lemon, squash, and honey or molasses and mix.

6. Drop spoonfuls onto baking pan and bake for 10-15 minutes, until fluffy and golden brown.