Butternut Squash & Cheese Scone
Butternut Squash & Cheese Scone

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, butternut squash & cheese scone. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Butternut Squash & Cheese Scone is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Get 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. Make ready 50 g - 100g cheddar cheese, grated
  10. Make ready Parmesan cheese, grated

Contrary to the name, winter squash is grown in the summer and. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Butternut squash protects the skin, promotes eye health, reduces chronic disease, improves Butternut squash is beloved around the world, not only for its versatility as a food item, but also for. Butternut squash is a type of winter squash native to the Americas.

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.

Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn. So you bought a butternut squash and now it's been sitting on your kitchen counter for a few days. Sure, you can roast butternut squash for a side dish or grain bowl topper or to turn it into a creamy. Hard to cut into, but totally worth it. Butternut squash is one ingredient that I tend to gravitate towards whenever I'm looking for meal inspiration during the Fall and Winter season for many reasons.

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