Butternut Squash
Spiced Winter Squash & Herb ‘Tattie Scone’ Parathas
Popular on Food52
3 Reviews
Mirren
December 5, 2022
Worked great, tender texture with subtle sour zing from the lime and aromatic indian spices. Went very well with a cooked breakfast/fry up. Don't omit the green chili, it is a key part of the flavour! I used a serrano and the chili flavour was great, but no spicy heat.
I used a russet potato weighing a little less than double the squash weight. From past experience, if you are experimenting with vegetable "potato" scones, make sure to have at least 50% potato. Vegetables are wetter than potato and the extra flour needed makes the scones tough.
I didn't have the fresh herbs so I put in 1/2 tsp of coriander powder (not the same, but delicious). I also did not put any ghee in the dough, and it came together into a soft, slightly sticky dough very much like normal potato scones. The scones were not dry or tough either, so I think I would leave out the fat next time as well. There is plenty in the pan! Another reviewer also noted that it was very wet when trying to add the ghee to the dough.
Left half of the dough covered in the fridge overnight and they were just as good the next day cooked from cold.
I used a russet potato weighing a little less than double the squash weight. From past experience, if you are experimenting with vegetable "potato" scones, make sure to have at least 50% potato. Vegetables are wetter than potato and the extra flour needed makes the scones tough.
I didn't have the fresh herbs so I put in 1/2 tsp of coriander powder (not the same, but delicious). I also did not put any ghee in the dough, and it came together into a soft, slightly sticky dough very much like normal potato scones. The scones were not dry or tough either, so I think I would leave out the fat next time as well. There is plenty in the pan! Another reviewer also noted that it was very wet when trying to add the ghee to the dough.
Left half of the dough covered in the fridge overnight and they were just as good the next day cooked from cold.
Jessamin
December 21, 2020
This did not work for me, but I liked it enough to try again. I followed the recipe to a tee until the end, when I had to halve the ghee added to the dough because it was making it way too soft. Mine never reached a consistency even close to being able to roll out even though I added several more tablespoons of flour. I used butternut squash and I wish I'd chosen a squash with more flavor, like acorn. I would also probably up the herbs and spices.
See what other Food52ers are saying.