Recipe // Roast Butternut Squash with Vintage Gouda

Recipe // Roast Butternut Squash with Vintage Gouda

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

Prep time:

15 mins

Cook time:

30 mins

Total time:

45 mins

Serves:

2-4

Ingredients

  • 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

Instructions

  1. 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.
  2. Preheat the oven to 180°C (350°F/Gas 4).
  3. 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.
  4. Bake in the preheated oven for 30 minutes, or until tender. Set aside to cool.
  5. 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.
  6. 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.
Roasted Butternut Squash with Vintage Gouda // quick and easy recipes by Sussex food and lifestyle blog Retreat

Recipe extracted from A Year in Cheese, by Alex and Leo Guarneri. Recipe by Alessandro Grano. Published by Frances Lincoln (£20).

Formally Emma Gutteridge