Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash & cheese scone. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Butternut Squash & Cheese Scone is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Butternut Squash & Cheese Scone is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook butternut squash & cheese scone using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash & Cheese Scone:
- Prepare 300 g butternut squash, cut into cubes
- Make ready 50 g butter, cubed
- Take 250 g self-raising flour
- Prepare salt & ground black pepper
- Make ready 2 tsp cumin seeds
- Take 1 tsp paprika
- Prepare 1/2 tsp chili flakes
- Prepare Fresh thyme
- Make ready 50 g - 100g cheddar cheese, grated
- Make ready Parmesan cheese, grated
Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
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.
It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor. Though commonly thought of as a vegetable, butternut squash is technically a fruit. Butternut squash is sweet, nutty and can be used for all sorts of dishes.
So that is going to wrap it up with this special food butternut squash & cheese scone recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
