Butternut Squash Goat Cheese Bites Food

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE

Steps:

• Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
• Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
• Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
• While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

ROASTED BUTTERNUT SQUASH WITH GOAT'S CHEESE

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over theflesh. Bake for about 30-40 minutes until the flesh is tender.
• To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
• Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat's cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.

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.

BUTTERNUT SQUASH & GOAT'S CHEESE SPAGHETTI

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with ½ tsp of the oil, season, then wrap in foil. Toss the squash with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the squash is soft and starting to caramelise.
• After 20 mins roasting time, boil the pasta following pack instructions. When the squash is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the squash, garlic, sage and goat's cheese. Sprinkle over the pine nuts and serve.

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).