Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, butternut squash & cheese scone. One of my favorites food recipes. This time, I will make it a little 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 favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Butternut Squash & Cheese Scone is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular 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 it.
The ingredients needed to make Butternut Squash & Cheese Scone:
- Make ready 300 g butternut squash, cut into cubes
- Make ready 50 g butter, cubed
- Prepare 250 g self-raising flour
- Get salt & ground black pepper
- Get 2 tsp cumin seeds
- Make ready 1 tsp paprika
- Make ready 1/2 tsp chili flakes
- Get Fresh thyme
- Prepare 50 g - 100g cheddar cheese, grated
- Get Parmesan cheese, grated
Butternut squash is a versatile fall ingredient that can be used in soups, casseroles, and even Butternut squash plays a starring role in this light and flavorful lasagna recipe. 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.
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.
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 is one of the most common varieties of winter squash. Contrary to the name, winter squash is grown in the summer and. Roasting butternut squash is super easy and definitely worth the extra time. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller).
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