butternut squash biscuits with maple cinnamon butter

2 ½ C all-purpose flour 3 tsp baking powder 2 tsp granulated sugar 1 tsp kosher salt ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 stick unsalted butter, melted and cooled 3/4 C milk 1 C butternut squash, roasted, cooled, and mashed until mostly smooth For the maple cinnamon butter: 1 stick unsalted butter, softened ½ tsp kosher salt ½ tsp ground cinnamon 2 T maple syrup

Preheat your oven to 425° F. Melt your butter and set aside to cool. In a large bowl stir together the flour, baking powder, sugar, salt, cinnamon, and nutmeg. Pour the cold milk over the butter and stir. The milk should make the butter clump up a bit. If the mixture is too warm and the butter remains liquid, just put the whole thing into the freezer for about ten minutes, then stir. Add the butter/milk mixture and squash to the flour and mix with a rubber spatula (or your hands) just until no dry flour remains. Drop ½ cup mounds of dough onto a parchment lined baking sheet, leaving about an inch in between each biscuit. Bake for 18-20 minutes or until they begin to turn golden brown on top. While they bake, make the maple cinnamon butter but combining all ingredients in a small bowl and whisking until completely smooth. Remove biscuits and let cool for 5 minutes on a rack before serving. Serve with maple cinnamon butter.