Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash & cheese scone. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Butternut Squash & Cheese Scone is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Butternut Squash & Cheese Scone is something which I’ve loved my whole life. They’re fine and they look wonderful.
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
To get started with this particular 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 can achieve it.
The ingredients needed to make Butternut Squash & Cheese Scone:
- Prepare 300 g butternut squash, cut into cubes
- Prepare 50 g butter, cubed
- Get 250 g self-raising flour
- Take salt & ground black pepper
- Get 2 tsp cumin seeds
- Get 1 tsp paprika
- Take 1/2 tsp chili flakes
- Get Fresh thyme
- Make ready 50 g - 100g cheddar cheese, grated
- Make ready Parmesan cheese, grated
It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. Butternut squash is an excellent source of many vitamins and minerals. Butternut squash cornbread has plenty of flavor and moisture and is a unique spin on the classic buttermilk cornbread. If you like a less sweet cornbread, reduce or omit the sugar.
Steps 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.
Replace the butternut squash with pumpkin, if desired. Instructions To Make Roasted Butternut Squash Cubes: Cut the squash. Peel and cut the butternut squash into your desired size of cubes. Drizzle the diced squash with a tablespoon or two of oil, then toss until evenly coated. Arrange the squash in an even layer (no overlapping!) on a large baking sheet.
So that is going to wrap it up for this special food butternut squash & cheese scone recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
