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What's in season - squash!

EATING & DRINKING  |  08/10/2019

What's in season - SQUASH! 

 

 

There are lots of ways to use this delicious gold-fleshed fruit, from scones to pickles and lasagne’s. Pumpkins and squashes are a rich source of fibre, antioxidants and Vitamin A. Even the seeds are great to use over salads or a sprinkle on soup, being a high protein source and providing amino acids which make them very valuable to vegetarians and vegans. When choosing pumpkins and squashes, they should be unblemished, heavy for their size, still having some stem attached. The cut version should be bright coloured, look moist but not wet, having a firm flesh, free of soft spots or discolouration.

Wendy Slade - owner of indie Cafe Abantu ('The People's Tearoom') on Hobson Street - has kindly shared with us her seasonal special recipe for her delicious Butternut squash scones. 

 


Butternut squash scones

(makes 10 small but only 5 abantu size!)
Preheat oven to 200 celsius (180 for fan)
Ingredient list:

250g of cooked butternut squash / pumpkin 

60g butter
1-tablespoon whole grain mustard
40g grated parmesan
1 egg yolk (save egg white to brush over scone)
250g self raising flour
¼ teaspoon bicarbonate of soda
Method:
Grease and line a baking tray
Place butter, mustard, parmesan and egg into a mixer and blend until combined.
(please feel free to do this recipe by hand- just as easy).
Add the butternut and mix to blend.
At this stage I change to a dough hook if using a mixer to add the combined flour and bicarb, mixing to form a dough. If doing by hand, use a flat bladed knife. Then knead slightly.
Turn onto a floured board. Shape by hand to pat or gently use a rolling pin to roll out the dough. This is where you decide to have 5 or 10 scones (we keep dough nice and thick). Cut out desired size with cutter. Try not wriggle the cutter- just straight down to get nice stand up scones instead of leaning. Brush tops with a little milk or the egg whites.
Place into oven for around 15 minutes. A little longer if you opted for the larger scones.
They are wonderful straight out the oven with a bit of salty butter. Our customers have been enjoying them with a hearty bowl of soup.
Tip: add a bit of grated cheese on the top with a bit of harissa!

 

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