Butternut-Maple Butter and Spiced Maple Scones
Prep time: 
Total time: 
Yield: Yields about 5 cups of Butternut Maple Butter and 8 smallish scones
Butternut-Maple Butter:
  • 1 (3½ to 4 lb) whole butternut squash
  • 1 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon apple cider vinegar
Spiced Maple Scones:
  • 3 tablespoons pure maple syrup
  • 4 tablespoons milk (any kind you like), divided
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon maple extract
  • 1 cup plus 3-6 tablespoons whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 4 tablespoons butter, chilled and cubed
Butternut-Maple Butter:
  1. Preheat oven to 400F; line a baking sheet that’s large enough to hold your squash with foil. If there’s any dirt on the outside of the squash, give it a rinse and pat it dry. Poke several holes in various spots around the squash. Roast the squash on the prepared pan until it’s very tender and a paring knife easily pierces the squash and slips right out. (My squash was 3 lb 10 oz and it took 90 minutes to roast.) Let the squash cool a bit and then cut it in half the long way. Scoop out the seeds, saving them to roast if you want, and scoop the flesh into a bowl. Transfer the flesh to a food processor (working in batches if it doesn’t all fit at once), and process until smooth. (You should get about 2 lbs of squash puree.)
  2. Add the pureed squash to a medium saucepan along with all remaining ingredients. Bring to a simmer over medium heat, stirring almost constantly. Once simmering, turn heat down to low and cook until thickened, about 3 minutes, stirring constantly (it will thicken more upon cooling). Taste a little bit (careful, it’s hot!) and adjust the sweetness and spices according to your tastes (for the whole batch, I add ½ cup regular sugar if I’m making it for my mom who likes it very sweet; then I cook it about 1 minute more to dissolve the sugar).
  3. Process through canning, or store in the fridge up to 2 weeks.
Spiced Maple Scones:
  1. In a small bowl, whisk together the maple syrup, 3 tablespoons milk (reserving 1 tablespoon to brush on top before baking), vanilla, and maple extract; set aside.
  2. Whisk together 1 cup flour, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Use a fork to cut the butter into the flour until it looks like coarse meal and you have a few pieces the size of peas. Mix in the maple syrup mixture, then knead in 3 to 6 tablespoons flour (just enough flour so the dough comes together nicely).
  3. Divide the dough in half and shape each half into a ball and flatten each into a disk about 3½ to 4-inches in diameter; wrap each disk in plastic wrap and refrigerate until chilled, at least 2 hours (overnight is fine).
  4. Preheat oven to 425F and line a baking sheet with parchment paper or a silpat liner. Cut each disk of dough into 4 equal pieces (so you have 8 scones total). Transfer the scones to the prepared baking sheet and lightly brush the tops with the reserved 1 tablespoon milk. Bake until light golden brown, about 10 to 12 minutes. Serve warm with Butternut-Maple Butter.
Roasting a Whole Squash: For step-by-step photos of how to roast a whole squash, please check out this post.

Update, 10/25/2012: Regarding the Butternut-Maple Butter, one commenter below mentioned that it isn’t safe to can pumpkin butter even with pressure canning because of the density. I am not an expert on canning so I don’t know if this is true for sure, but it is always better to be safe. Anyway, this Butternut- Maple Butter keeps well stored in an airtight container in the fridge for up to 2 weeks (and I’ve also had success freezing it for longer periods), so that might be the better option.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/butternut-maple-butter-and-spiced-maple-scones/