Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash & cheese scone. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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 popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. 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 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:
- Get 300 g butternut squash, cut into cubes
- Take 50 g butter, cubed
- Make ready 250 g self-raising flour
- Take salt & ground black pepper
- Get 2 tsp cumin seeds
- Take 1 tsp paprika
- Take 1/2 tsp chili flakes
- Get Fresh thyme
- Get 50 g - 100g cheddar cheese, grated
- Take 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 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 plays a starring role in this light and flavorful lasagna recipe.
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.
It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture. Once topped with grated Pecorino it is baked until golden and bubbling. Butternut squash in particular is a seriously sweet and creamy autumn hero, and it's perfect to use in everything from easy weeknight dinners to Thanksgiving side dishes. I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it.
So that’s going to wrap it up for this special food butternut squash & cheese scone recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
