Caramelized Squash, Pine Nuts and Golden Raisins Topped with Warm Goat Cheese

Caramelized-squash-pine-nuts-and-golden-raisins-topped-with-warm-goat-cheese

It is funny how a favourite recipe turns into a trend that you suddenly find everywhere you look. Before you know it, the Instagram is filled with stylised snapshots of homemade experiments and restaurant – refined masterpieces, #nomnom hashtags all along your timeline.

Up until now, the craze was about eggs benedict and, the ruler of the game these days, the open avocado toast. Today I give you a head start on the next big trend. Perfect it now and give them something to follow!

Butternut squash has a full flavour that resembles that of a sweet potato and it offers you a hefty dose of dietary fibre, filled with potassium and vitamin B6, that is very important for your nervous and immune system. The creamy, slightly nutty flesh of squash it perfectly combined with nuts and tingling goat cheese, however, since it can release plenty of water, it is necessary to roast it for a while (I suggest 20 minutes), before blending it with the cheese. Remember, this amazing combination of creaminess and crunchiness is best served warm, so get that toaster ready for some thick slices of bread that will become the ideal bed for your delicious recipe. Flashlight and camera filters, optional.


Caramelized Squash, Pine Nuts and Golden Raisins Topped with Warm Goat Cheese

Ingredients

2 cups butternut squash, cut into ½ cm cubes

2 to 4 thyme sprigs or sage leaves

4 tablespoons olive oil

sea salt, to taste

black pepper, freshly ground, to taste

2 slices fresh goat cheese (chèvre)

¼ cup pine nuts, lightly toasted

1 tablespoon golden raisins

crusty bread, sliced and toasted

Method

1. Preheat the oven to 200℃ (400℉).

In a large bowl toss the squash with the sage leaves or the thyme sprigs and add olive oil to coat. Salt and pepper.

2. Spread squash evenly over a rimmed baking sheet that has been oiled. Roast for 20 minutes, without stirring. Add the fresh goat cheese and roast for a further 10 minutes (or longer until the squash is well caramelised and tender and the cheese is slightly coloured around the edges). Remove from the oven.

3. Add the pine nuts and golden raisins.

Drizzle with some olive oil and season with additional salt and pepper.

Serve while it is still hot along with crusty slices of fresh, toasted bread.

Serves 4 to 6 as an appetizer.

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