We’ve had quite a good crop of butternut squash from the plants that grew out of our compost pile! I’ve decided to try some new recipes this year. Roasted Butternut Squash with Salad and Honey Chèvre is a hearty, scrumptious spin on a recipe from Food and Wine. Make this recipe with your favorite winter squash or (Japanese) hokkaido pumpkin, and favorite soft cheese (brie, camembert, burrata). Next, I’ll work on a twice baked squash recipe!
Roasted Butternut Squash with Salad and Honey Chèvre
Ingredients
- 4 TBSP unsalted butter
- 1 TBSP minced onion
- 1 clove garlic, pressed
- 1 tsp fresh thyme leaves
- 2 medium to large butternut squash
- Salt and pepper
- 2 TBSP extra virgin olive oil
- 1 TBSP fig balsamic or aged balsamic
- 1 TBSP dijon mustard
- 1 1/2 tsp minced onion
- Salt and pepper
- 4 cups baby greens
- 1/4 cup frozen peas, defrosted
- 1/4 cup chestnuts, broken (or your favorite nut!), optional
- 2 TBSP dried cranberries (or figs), optional
- 8 oz honey chèvre cheese (soft goat cheese)
Squash
Salad Dressing
Salad
Instructions
- Heat oven to 425.
- In a small pan, place butter, onion, garlic, and thyme. Heat on low to combine. Set aside.
- Cut the bulbous, seed-end off the squash. Scoop out the seeds. Reserve remainder of squash for another recipe. Salt and pepper the inside of the squash. Drizzle with butter mixture.
- Bake for 30-40 minutes until tender.
- Whisk together all ingredients.
- Combine all ingredients except cheese.
- Dress the salad right before serving.
- To serve, top each squash with salad and 4 ounces of cheese cut into 3-4 pieces. Or cut each cooked squash bulb in half and top with about 1/4 of the salad and 2 ounces of cheese. Sprinkle with coarse salt and pepper.
Squash
Salad Dressing
Salad