Squash With Rice Sage Goats Cheese Food

ROASTED HERBED SQUASH WITH GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

BUTTERNUT SQUASH, SAGE & GOAT CHEESE RAVIOLI WITH HAZELNUT S

Steps:

• Preheat oven to 425°F and lightly grease a baking sheet.
• MAKE FILLING:.
• Roast squash, flesh down, in center of oven for 30 mins (or til tender). Scoop & mash flesh when cool.
• Place onion, sage, butter, salt & pepper in skillet. Cook 5 mins til onion is golden. Add garlic, cook 1 minute.
• Combine onion mixture, squash and goat cheese.
• Fill wonton wrapper with 1 tablespoons filling (flour surface under to prevent sticking). Wet edges and top with second wrapper. Press down around filling to seal and remove air. Place on towel to dry slightly, turning. Fill the rest of wontons the same way.
• MAKE SAUCE:.
• Cook butter & hazelnuts over medium heat until butter browns, about 3 minutes Remove from heat, season with salt & pepper, and keep warm.
• COOK RAVIOLI:.
• Gently boil 5 qts salted water in 6qt pot. Cook in 3 batches, about 6 mins each (will rise to surface). Transfer to shallow pan with some cooking water to keep raviolis warm. When all cooked, plate and top with sauce. (may also steam).

ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS

Steps:

• Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, ½ tsp salt, sesame and chilli, massaging the leaves until coated with the oil and seasoning. Arrange the leaves in one layer in a roasting tin or baking tray - you might need to use more than one to keep them in an even layer. Roast for 15-20 mins until crisp and dry but not brown.
• Once dried, remove from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to remove the sticky membrane, dry them with kitchen paper and set aside. Cut the squash into 1cm thick slices (don't worry about peeling them), and arrange on a baking sheet or in a roasting tin. Drizzle over 1 tbsp oil, season, then turn and drizzle with a little more oil. Season again and roast for 30-40 mins until tender and caramelising, turning halfway through. Remove from the oven.
• Heat the remaining oil in a non-stick frying pan over a medium to high heat until it's shimmering. Add the sage leaves and fry for 15-30 seconds, turning them once. Remove using tongs or a slotted spoon, place on kitchen paper and scatter with sea salt. Add the pumpkin seeds to the hot oil and fry for a few mins until puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vinegar, a pinch of salt and freshly ground black pepper.
• Dress the lentils with half the dressing, then spoon onto the plates or serving platter. Arrange the crispy kale and squash on top, crumble over the goat's cheese, and drizzle over a bit more dressing. Finally, top with the fried seeds, and crumble over the amaretti biscuits and crispy sage leaves.