Butternut Squash Goats Cheese Spaghetti Food

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.

PERCIATELLI W. ROASTED CHESTNUTS, BUTTERNUT SQUASH, GOAT CHEESE

Steps:

• Preheat oven to 350 degrees.
• Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all of the way around the circumference of the nut.
• Transfer to chestnut pan or rimmed baking pan.
• Roast in the oven until the chestnuts are tender, about 35 minutes.
• Turn the oven off.
• Leaving the pan with the chestnuts in the oven, remover several at a time.
• Working quickly, place one chestnut in a towel and holding both, peel the chestnut while still hot.
• Immediately remove and discard the shells and inner skin.
• Break into halves or quarters; set the chestnuts aside.
• Place a large pot of water over high heat.
• In a large high sided sauté pan, melt butter and olive oil over medium heat.
• Add the leeks and the garlic, and cook, stirring occasionally, until softened, about 6 minutes.
• Add chestnuts and squash, season with salt and pepper.
• Cook until tender, 15 to 20 minutes.
• Add vermouth and stock, raise heat to medium high and cook until liquid is reduces by little more than half, about 2 minutes.
• Meanwhile, add salt and pasta to the large pot of boiling water, and cook until pasta is al dente, 8 to 10 minutes.
• Drain the past and add it to the sauté pan along with half of the goat cheese, and toss to combine.
• Transfer pasta mixture to a serving dish, and garnish with remaining goat cheese and basil leaves.

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
• Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
• Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
• Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.