Butternut Squash & Cheese Scone
Butternut Squash & Cheese Scone

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, butternut squash & cheese scone. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Butternut Squash & Cheese Scone is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Butternut Squash & Cheese Scone is something which I have loved my entire life.

Butternut squash is one of our favorite fall staples. Cutting a butternut squash may seem intimidating, but it's. Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a Butternut squash is so good on its own, that barely any seasoning is needed.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready 250 g self-raising flour
  4. Prepare salt & ground black pepper
  5. Take 2 tsp cumin seeds
  6. Take 1 tsp paprika
  7. Take 1/2 tsp chili flakes
  8. Take Fresh thyme
  9. Take 50 g - 100g cheddar cheese, grated
  10. Get Parmesan cheese, grated

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 for babies can be given at the age of six months as a part of their solid food diet. Butternut squash, simply referred to as squash, is botanically a fruit.

Instructions 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.

Hard to cut into, but totally worth it. Butternut squash is a healthy, versatile vegetable that can be cooked in a number of ways. Learn how to bake, roast, and mash butternut squash to use in different dishes. Butternut squash is one of the most common varieties of winter squash. Contrary to the name, winter squash is grown in the summer and.

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