In winter it’s always nice to put some colour in you life, that’s what I’ve done with this post. The superb colour of the butternut squash was enough to lift my day, especially because after a week of sun we’re back under the clouds and the rain (which should be snow by now) and our bones are once again on the waiting list to produce vitamin D. Tuesday, I was working on some notes and I didn’t feel like spending too long in the kitchen so I made this recipe, which is quick to prepare and while it’s cooking in the oven, you don’t really have to keep a close eye on it.
Goat Cheese Butternut Slices
Recipe for 4 as a side dish
Prep time: 15 min
Cook time: 30 min
1 small butternut squash
150 g goat cheese log (alternatively use hard grated goat cheese)
1 tbsp. finely chopped rosemary leaves
1 tbsp. breadcrumbs
2 tbsp. finely chopped walnuts
Zest of 1 lemon
Salt and pepper
1 tbsp. olive oil
Heat oven at 190°C.
Cut the butternut in half and slice it crosswise into 1 cm thick slices. Place the pumpkin slices in a sealable bag with 1 tbsp. olive oil. Shake the bag in order to make the oil coat each slice. Place the butternut on a baking tray lined with wax paper and season the slices with salt.
In a bowl finely crumble the goat cheese and add the chopped rosemary leaves, the breadcrumbs, the chopped walnuts, the lemon zest, cayenne pepper, a little salt and pepper.
Sprinkle the goat cheese mix on top of the butternut slices and cook in the oven for about 30 min, or until the squash is soft when pierced with a knife. Serve.