I'm not sure how winter happened upon us - one minute it was autumn and the leaves were turning and now we're in full throttle Christmas mode. That didn't stop me salivating over the autumnal recipes in A Year In Cheese that I reviewed this morning - I'm so into roots at the moment. This recipe marries the rich, buttery squash with a strong, aromatic cheese. It's perfect as a starter, side or light lunch. The hazelnut oil finishes it off to perfection. The below recipe is lifted straight from A Year In Cheese (with permission) and I had to swap a few things out to suit what I had in (i.e. frisée for the winter leaves I had) and I always say never let one missing ingredient allow you to miss out on a beautiful recipe - there is always a substitute!
Recipe // Roast Butternut Squash with Vintage Gouda
- 1 butternut squash
- 2 tbsp clear honey
- 1 tsp chopped thyme leaves 1 garlic clove, crushed Olive oil, for drizzling
- 1 head of frisée lettuce, torn into small pieces
- 200g (7oz) vintage Gouda
- 1 fresh cèpe, trimmed and cleaned 1 tbsp pumpkin seeds, toasted
- 1⁄2 tbsp chopped chives
- Salt and freshly ground black pepper
- For the dressing:
- 4 tbsp vegetable oil
- 2 tbsp hazelnut oil
- 2 tbsp cider vinegar
- 1 small shallot, chopped
- 1⁄2 tsp Dijon mustard
- For the dressing, mix together the vegetable oil, hazelnut oil, vinegar, shallot and mustard. Season with salt and pepper and refrigerate while you prepare the rest of the dish.
- Preheat the oven to 180°C (350°F/Gas 4).
- Peel the squash and cut into long, narrow chunks. Put on a baking tray and add the honey, thyme and garlic. Drizzle with oil and season with salt and pepper.
- Bake in the preheated oven for 30 minutes, or until tender. Set aside to cool.
- Put the frisée lettuce and cooked squash in a large bowl. Cut half the Gouda into cubes and add to the bowl. Toss with half the dressing.
- Shave the cèpe and the remaining Gouda over the top. Sprinkle with the pumpkin seeds and chives. Drizzle with the remaining dressing and serve immediately.
Recipe extracted from A Year in Cheese, by Alex and Leo Guarneri. Recipe by Alessandro Grano. Published by Frances Lincoln (£20).
Formally Emma Gutteridge