Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive 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 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.
Butternut Squash & Cheese Scone is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Butternut Squash & Cheese Scone is something that I have loved my entire life.
To begin with this particular recipe, we must first 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:
- Make ready 300 g butternut squash, cut into cubes
- Take 50 g butter, cubed
- Prepare 250 g self-raising flour
- Take salt & ground black pepper
- Get 2 tsp cumin seeds
- Prepare 1 tsp paprika
- Get 1/2 tsp chili flakes
- Get Fresh thyme
- Take 50 g - 100g cheddar cheese, grated
- Get 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 plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture.
Instructions 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.
Once topped with grated Pecorino it is baked until golden and bubbling. 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 this up with this exceptional food butternut squash & cheese scone recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
