I think about colours and how well they play together, the contrast and the mood…
This is a winter starter. Serve while it is still hot along with crusty slices of fresh, toasted bread.
Caramelized Squash, with Nuts and Raisins Topped with Goat Cheese
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
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.