Preheat oven to 425°F.

Toss butternut with olive oil, salt, and pepper and roast for 20 minutes flipping halfway through.

In a small mixing bowl combine the milk, and apple cider vinegar and set aside to curdle.

In a large mixing bowl combine the flour, baking powder, garlic powder, salt, black pepper, parmesan, and rosemary.

Use a fork to mix the cold butter into the flour mixture until it forms a sand like texture.

Add the milk mixture and agave to the flour mixture and stir until combined.

Fold in the pepitas and butternut.

On a flat surface form the dough into a circle that is an 1 inch deep all around.

Cut the circle into 8 even slices and place them on a parchment lined baking sheet and sprinkle with flakey salt.

Bake scones for 15-17 minutes until light golden brown.