Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut squash & cheese scone. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash & Cheese Scone is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Butternut Squash & Cheese Scone is something that I have loved my whole life.

Butternut Squash Recipes Soups, casseroles, and stews–all made with sweet and golden butternut squash. You'll love how it tastes in muffins, pies, risottos, and pasta dishes, too. 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. Cook butternut squash by baking, microwaving or roasting.

To get started with this particular recipe, we have to 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:

1. Make ready 300 g butternut squash, cut into cubes
2. Get 50 g butter, cubed
3. Get 250 g self-raising flour
4. Make ready salt & ground black pepper
5. Make ready 2 tsp cumin seeds
6. Prepare 1 tsp paprika
7. Take 1/2 tsp chili flakes
8. Get Fresh thyme
9. Make ready 50 g - 100g cheddar cheese, grated
10. Get Parmesan cheese, grated

Halve the bulbous end, scoop out. A butternut squash with a fat neck and small bulb will have the smallest seed cavity and will yield the most meat. Avoid any with soft spots, bruises or mold. And once you find a good one, you'll be pleased to know that it's a keeper.

Instructions 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.

Avoid any with soft spots, bruises or mold. And once you find a good one, you'll be pleased to know that it's a keeper. This hardy squash can be kept for up to three months in a cool, dry place. Brush with melted butter; sprinkle with seasonings. Sprinkle remaining brown sugar over cut surfaces.

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