Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash & cheese scone. One of my favorites. For mine, I am going to make it a bit tasty. 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.
Butternut Squash & Cheese Scone is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Butternut Squash & Cheese Scone is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this 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:
- Take 300 g butternut squash, cut into cubes
- Prepare 50 g butter, cubed
- Get 250 g self-raising flour
- Get salt & ground black pepper
- Get 2 tsp cumin seeds
- Take 1 tsp paprika
- Make ready 1/2 tsp chili flakes
- Take Fresh thyme
- Get 50 g - 100g cheddar cheese, grated
- Prepare Parmesan cheese, grated
Halve squash lengthwise; remove and discard seeds. Butternut squash is an excellent source of many vitamins and minerals. Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture.
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.
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. 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.
So that’s going to wrap it up with this special food butternut squash & cheese scone recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
