Butternut Squash & Cheese Scone
Butternut Squash & Cheese Scone

Hello everybody, hope you’re having an amazing day today. Today, we’re going 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 well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Butternut Squash & Cheese Scone is something which I have loved my whole life.

Cooking butternut squash, with its hard, thick shell, can seem daunting. But it's easy to prepare this orange-fleshed winter staple once you learn a few simple tips. Brush with melted butter; sprinkle with seasonings. Sprinkle remaining brown sugar over cut surfaces.

To get started with this recipe, we must prepare a few components. You can cook butternut squash & cheese scone using 10 ingredients and 5 steps. Here is how you can achieve that.

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

The best way to roast butternut squash cubes is with a little olive oil, salt, and pepper. Of course, you can add any seasonings you like. Roasted butternut squash cubes are a fantastic side dish to any meal, but are also perfect on salads. They are tasty on a vegetarian taco or this fall-inspired flatbread.

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.

Roasted butternut squash cubes are a fantastic side dish to any meal, but are also perfect on salads. They are tasty on a vegetarian taco or this fall-inspired flatbread. The neck of the butternut squash is easy to peel and cube, making it perfect for easy pasta dishes. This recipe is a great way to use up that pesky bottom half, as here the halved squash is simply. Good news: These sweet squashes are full of vitamin C and potassium!

So that’s going to wrap it up with this exceptional food butternut squash & cheese scone recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!