Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash & cheese scone. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. 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 & Cheese Scone is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Butternut Squash & Cheese Scone is something which I have loved my whole life.
To get started with this particular recipe, we have to first 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
- Get 50 g butter, cubed
- Make ready 250 g self-raising flour
- Take salt & ground black pepper
- Prepare 2 tsp cumin seeds
- Make ready 1 tsp paprika
- Prepare 1/2 tsp chili flakes
- Make ready Fresh thyme
- Prepare 50 g - 100g cheddar cheese, grated
- Get Parmesan cheese, grated
Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads. 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 one of the most common varieties of winter squash. Contrary to the name, winter squash is grown in the summer and.
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.
Butternut squash is one of the most popular winter squash vegetables. Butternuts grow on an annual, long trailing vines. This variety of squash is widely cultivated under warmer climates of South. Butternut Squash, Cucurbita moschata is Vitamin A and C rich vegetable support for Antidiabetic, Antiobesity, Anthelmintic and Antidepressant activity. Hard to cut into, but totally worth it.
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