Page 71 - Fresh Magazine - Winter 2017

new flvrs fo e Nw Yar new flvrs fo e Nw Yar

Butternut squash scones

MAKES 8

light olive oil, for greasing Preheat the oven to 200°C/gas mark Tip the dough out onto a lightly
250g butternut squash, 6. Lightly grease a baking sheet with floured work surface and knead
peeled and cubed olive oil. again just to bring the dough
300g wholemeal self-raising Put your butternut squash in a together. Pat it down into a circle
flour, plus extra for dusting steamer and cook for 15 minutes, about 2.5cm thick and stamp out LITTLE HELPERS
1 tablespoon baking powder until tender. Remove from the eight scones using a scone cutter. This is a great way to
1 teaspoon caster sugar steamer and mash until smooth. Put the scones on the greased get some nutritious
60g butter, cubed baking sheet and brush with a little
50g mozzarella cheese, grated Combine the flour, baking powder milk. Sprinkle with the Parmesan vegetables into your
1 egg, beaten and sugar in a bowl. Rub the butter cheese and gently press some child’s meal and they’ll
milk, to glaze into the mixture with your fingertips pumpkin seeds on top. love to help make
2 tablespoons grated until you get fine crumbs. Stir in the them too.
Parmesan cheese mashed butternut squash and the Bake in the oven for 20 minutes,
pumpkin seeds, to garnish mozzarella. Add the beaten egg and until golden. Serve warm.
knead to form a soft dough.

Leek & Potato or Tomato & Basil Soup.

Serve these butternut squash scones with a ready-made pea soup or try SuperValu Carrot & Coriander, Chicken & Veg,

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