Butternut Squash Coleslaw With Honey Goat Cheese Dressing Food

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING

Steps:

• In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
• Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

BUTTERNUT SQUASH SLAW

Steps:

• Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND HAZELNUTS

Steps:

• Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
• Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

BUTTERNUT SLAW - TYLER FLORENCE

Steps:

• Over medium-low heat, in a dry pan, toast walnuts, shaking pan frequently. Remove nuts to a plate as soon as they begin to smell nutty.
• Peel squash with a potato peeler or knife. Shred finely using a box grater, mandoline or food processor.
• In a bowl, whisk together goat cheese, honey, cider vinegar and lemon juice. When smooth, drizzle in olive oil, whisking constantly. Season with salt and pepper.
• Toss squash, walnuts, cranberries and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

Steps:

• Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
• Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
• Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
• Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
• Do Ahead
• Herb oil can be made 1 day ahead. Cover and chill.

ROASTED SQUASH AND GOAT CHEESE SALAD WITH SOY BALSAMIC DRESSING

Steps:

• Heat the oven to 200ºC/ 400ºF.
• Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper.
• Drizzle over the oil, toss well and roast in the oven for about 25 mins until tender.
• Whisk together the dressing ingredients.
• Put the arugula in a large serving bowl and arrange the squash and goat cheese on top.
• Pour the dressing over and scatter over the walnuts.

GOAT CHEESE AND BUTTERNUT SOUP WITH MAPLE CANDIED BACON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
• Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
• Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
• Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
• Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
• Serve topped with a slice of candied bacon.