Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash & cheese scone. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash & Cheese Scone is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Butternut Squash & Cheese Scone is something which I have loved my whole life.

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To get started with this recipe, we have to prepare a few ingredients. You can have 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:

1. Make ready 300 g butternut squash, cut into cubes
2. Get 50 g butter, cubed
3. Make ready 250 g self-raising flour
4. Prepare salt & ground black pepper
5. Get 2 tsp cumin seeds
6. Prepare 1 tsp paprika
7. Get 1/2 tsp chili flakes
8. Make ready Fresh thyme
9. Prepare 50 g - 100g cheddar cheese, grated
10. Get 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. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor.

Steps to make Butternut Squash & Cheese Scone:

1. 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.
2. 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.
3. Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges.
4. 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.
5. 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. 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. How to prepare butternut squash There are a myriad of ways to cook butternut squash. You can either roast butternut squash in its skin, halved, or cut into wedges.

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