Butternut Squash & Cheese Scone
Butternut Squash & Cheese Scone

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash & cheese scone. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Butternut squash is one of our favorite fall staples. Learn the easiest way to prep and cook butternut squash and enjoy two easy recipes using this popular winter squash. *SUBSCRIBE for new episodes every week. How to cook a butternut squash.

Butternut Squash & Cheese Scone is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Butternut Squash & Cheese Scone is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have butternut squash & cheese scone using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash & Cheese Scone:
  1. Make ready 300 g butternut squash, cut into cubes
  2. Get 50 g butter, cubed
  3. Get 250 g self-raising flour
  4. Prepare salt & ground black pepper
  5. Make ready 2 tsp cumin seeds
  6. Take 1 tsp paprika
  7. Make ready 1/2 tsp chili flakes
  8. Take Fresh thyme
  9. Get 50 g - 100g cheddar cheese, grated
  10. Get Parmesan cheese, grated

Contrary to the name, winter squash is grown in the summer and. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads. Hard to cut into, but totally worth it. Butternut squash protects the skin, promotes eye health, reduces chronic disease, improves Butternut squash is beloved around the world, not only for its versatility as a food item, but also for.

Steps to make Butternut Squash & Cheese Scone:
  1. 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.
  2. 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.
  3. Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges.
  4. 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.
  5. 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.

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. 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. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn.

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