Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash & cheese scone. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Butternut Squash & Cheese Scone is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Butternut Squash & Cheese Scone is something which I have loved my entire life.
Butternut Squash Recipes Soups, casseroles, and stews–all made with sweet and golden butternut squash. You'll love how it tastes in muffins, pies, risottos, and pasta dishes, too. Cooking butternut squash, with its hard, thick shell, can seem daunting.
To begin with this particular recipe, we have to prepare a few components. You can cook butternut squash & cheese scone using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash & Cheese Scone:
- Take 300 g butternut squash, cut into cubes
- Get 50 g butter, cubed
- Take 250 g self-raising flour
- Take salt & ground black pepper
- Prepare 2 tsp cumin seeds
- Get 1 tsp paprika
- Get 1/2 tsp chili flakes
- Make ready Fresh thyme
- Make ready 50 g - 100g cheddar cheese, grated
- Make ready Parmesan cheese, grated
Baked Butternut Squash Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah Butternut squash is a versatile fall ingredient that can be used in soups, casseroles, and even desserts. Better yet, they warm up pretty much any fall dish from pastas to soups to stuffings. If you want more winter squash recipes,.
Instructions to make Butternut Squash & Cheese Scone:
- Preheat the oven to 200 C. Cook the squash in salted boiling water for 10-15 mins, until soft, drain and put back into the hot pan to dry out, not over the heat though. Puree the squash in a food processor, or I use a Nutri bullet, set aside to cool.
- Add the flour and salt to a bowl, then rub in the cubed butter until it resembles breadcrumbs. Stir through the cooled pureed butternut squash to make a soft dough, add the spices, plenty of salt and ground black pepper, some thyme leaves and the grated cheddar cheese.
- Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges.
- Bake for 12-15 minutes until looking golden, tap the base, it should sound hollow once it’s baked. Grate over more parmesan cheese and sprinkle over more thyme leaves. Serve the scone buttered, it's perfect dunked into homemade soup.
- Top Tip: As there is no egg in this recipe, I like to taste some of the dough to make sure I have the flavours and seasoning right before baking.
Butternut squash in particular is a seriously sweet and creamy autumn hero, and it's perfect to use in everything from easy weeknight dinners to Thanksgiving side dishes. By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the middle, scrape out the goosh and seeds and then chop it up per your recipe instructions. Butternut squash is a type of winter squash native to the Americas. Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn and beans.
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