Pureed Butternut Squash
with Goat's Cheese
This delicious dish has become not only one of my favorites, but also a great favorite at any suppers for which I cook. It works well as an alternative to mashed potatoes, but equally, makes a terrific meat-free meal on its own.
Pureed Butternut Squash with Goat's Cheese Recipe
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(Serves 4-6)
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Ingredients
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2 large butternut squash
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4 cloves garlic
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1 sprig rosemary (you could also use sage, oregano or thyme – or a combo of all of them)
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½ cup extra virgin olive oil
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Sea Salt, to taste
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Freshly ground black pepper
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Freshly ground nutmeg
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1 x 6-inch log goat's cheese
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1 cup breadcrumbs
Instructions
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Cut the butternut squash in half and scoop out all the seeds.
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Place the squash on a foil lined baking tray.
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Fill the hole (from where you removed the seeds) with olive oil.
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Place one clove of garlic and a sprinkle of fresh rosemary in to the olive oil.
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Rub olive oil on the top surface of the squash.
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Sprinkle the stop surface of the squash with salt and pepper.
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Roast in a 350 degrees Fahrenheit oven until the squash is soft enough to push a fork through and pierce the skin.
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Take the squash from the oven and allow to cool until hot enough to handle.
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Spoon out the squash from the skin and place in a deep sided baking dish. Discard the skin.
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Taste for seasoning, and add more olive oil, salt and pepper as you desire.
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Flatten the squash to an even layer with the back of a mixing spoon or a spatula.
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Cut goat's cheese into slices and layer on top of the squash.
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Sprinkle over the breadcrumbs and drizzle with olive oil.
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Return to the oven and cook at 450 degrees Fahrenheit for around 15 minutes, or until the goat's cheese has melted.
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You can either serve like this, or, mix the goat's cheese and breadcrumbs into the squash.
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