The perfect sweet, savory, and filling treat!
Preheat oven to 350 F.
Combine flour, sugar, baking powder and salt in a large bowl and whisk to combine thoroughly. Add the coconut oil, and using the tips of your fingers, rub into the flour mixture until you have pea-size pieces of oil throughout the mixture. Pour in the yogurt and stir with a rubber spatula until mostly combined. The mixture should come together in a shaggy dough – if it feels too dry to hold together, add milk 1 tablespoon at a time until the dough just comes together and then add in the roasted squash – you may knead it a few times to gather it into a round disc but be careful not to overwork it. Pat into a roughly 9” round and place on a baking sheet lined with parchment. Slice across with a knife or pastry cutter three times to make 6 large wedges. Brush the tops with a little milk and sprinkle with pumpkin seeds. Bake for 30-35 minutes until golden brown and cooked through.
*Recipe and photo by @vestal_life