Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash & cheese scone. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. Wonton wrappers instead of pasta make these ravioli incredibly easy. Use butternut squash in soups and pasta dishes, or just serve it baked in its shell with a pat of butter and a drizzle of honey.
Butternut Squash & Cheese Scone is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Butternut Squash & Cheese Scone is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Take 300 g butternut squash, cut into cubes
- Take 50 g butter, cubed
- Make ready 250 g self-raising flour
- Prepare salt & ground black pepper
- Get 2 tsp cumin seeds
- Prepare 1 tsp paprika
- Take 1/2 tsp chili flakes
- Make ready Fresh thyme
- Get 50 g - 100g cheddar cheese, grated
- Make ready Parmesan cheese, grated
To steam butternut squash, dissect the long neck from the bulbous end. Cut the neck in half lengthwise and then slice each half into half-moons about ½-inch thick. Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.
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.
Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. Butternut squash is the perfect winter vegetable. Not only is it packed full of vitamins and minerals, but the more it ripens, the better and sweeter it tastes. You'll recognize butternut squash by its distinctive colors—it will look light tan, or yellow, on the outside—and by the vibrant orange center when it is sliced.
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