Pureed Butternut Squash with Goat’s Cheese
It works well as an alternative to mashed potatoes, but equally, makes a terrific meat free meal on its own.
2 large butternut squash
4 cloves garlic
1 sprig rosemary (you could also use sage, oregano or thyme – or a combo of all of them)
½ cup extra virgin olive oil
Sea Salt, to taste
Freshly ground black pepper
Freshly ground nutmeg
1 x 6-inch log goat’s cheese
1 cup breadcrumbs
- 1. Cut the butternut squash in half and scoop out all the seeds.
- 2. Place the squash on a foil lined baking tray.
- 3. Fill the hole (from where you removed the seeds) with olive oil.
- 4. Place one clove of garlic and a sprinkle of fresh rosemary in to the olive oil.
- 5. Rub olive oil on the top surface of the squash.
- 6. Sprinkle the stop surface of the squash with salt and pepper.
- 7. Roast in a 350 degrees Fahrenheit oven until the squash is soft enough to push a fork through and pierce the skin.
- 8. Take the squash from the oven and allow to cool until hot enough to handle.
- 9. Spoon out the squash from the skin and place in a deep sided baking dish. 10.Discard the skin.
- 11. Taste for seasoning, and add more olive oil, salt and pepper as you desire.
- 12. Flatten the squash to an even layer with the back of a mixing spoon or a spatula.
- 13. Cut goat’s cheese into slices and layer on top of the squash.
- 14. Sprinkle over the breadcrumbs and drizzle with olive oil.
- 15. Return to the oven and cook at 450 degrees Fahrenheit for around 15 minutes, or until the goat’s cheese has melted.
- 16. You can either serve like this, or, mix the goat’s cheese and breadcrumbs into the squash.