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Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash & cheese scone. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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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.
To begin 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.
Active ingredients of Butternut Squash & Cheese Scone:
- Get 300 g butternut squash, cut into cubes
- Take 50 g butter, cubed
- Take 250 g self-raising flour
- Make ready salt & ground black pepper
- Get 2 tsp cumin seeds
- Get 1 tsp paprika
- Take 1/2 tsp chili flakes
- Take Fresh thyme
- Take 50 g - 100g cheddar cheese, grated
- Prepare Parmesan cheese, grated
Butternut squash is an excellent source of many vitamins and minerals. Halve squash lengthwise; remove and discard seeds. 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.
How to Process 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 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. 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.
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