BUTTERNUT SQUASH AND GOAT CHEESE TARTINES
I love to have something for guests to nibble on while they're waiting for the main event, and these crostini are full of delicious fall flavors. You can do most everything the day before--just save the assembly for the day of!
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield Makes 10 tartines
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the squash with the oil and 1/2 teaspoon salt. Spread the squash pieces evenly on the tray and roast for 35 minutes, stirring halfway through, until the squash is cooked and beginning to brown.
- In a small saucepan, melt the butter over medium heat. Continue to cook the butter, stirring occasionally, until the solids become golden brown and the butter smells nutty, about 4 minutes. Watch it carefully, as it can go from golden brown to black very quickly. Turn off the heat and allow to cool slightly.
- To a medium mixing bowl add the vinegar and 1/4 teaspoon salt. Add the brown butter to the vinegar, using a rubber spatula to get all the browned bits from the bottom of the pan. Whisk to combine. Stir in the basil and the cooked squash and set aside.
- Add the sugar and 2 tablespoons water to a small skillet. Place over medium heat undisturbed until the sugar is dissolved. Cook for an additional 6 to 7 minutes until it just barely begins to brown, swirling the pan on occasion to encourage even browning. Stir in the pistachios with a rubber spatula and pour onto a baking sheet lined with parchment paper. Set aside to cool.
- In a small bowl combine the goat cheese, mascarpone, and salt with a rubber spatula. Set aside or refrigerate until ready to use.
- To assemble, roughly chop the candied pistachios. Divide the cheese mixture on the toast halves. Top each half with a spoonful of the squash mixture, a sprinkle of the candied pistachios, and a few dried cranberries.
GOAT AND BUTTERNUT SQUASH STEW
This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.
Provided by NMHeckel
Categories Soups, Stews and Chili Recipes Stews
Time 2h5m
Yield 4
Number Of Ingredients 18
Steps:
- Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
- Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
- Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
- Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
- Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.
Nutrition Facts : Calories 473.2 calories, Carbohydrate 24.8 g, Cholesterol 159.4 mg, Fat 14 g, Fiber 5.1 g, Protein 60.8 g, SaturatedFat 8.3 g, Sodium 495.8 mg, Sugar 7.5 g
PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
- Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
- While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
BUTTERNUT SQUASH & GOAT'S CHEESE SPAGHETTI
Roast squash with garlic until caramelised, then toss with pasta, sage and crumbled goat's cheese for an easy weeknight dinner
Provided by Katy Gilhooly
Categories Dinner, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with ½ tsp of the oil, season, then wrap in foil. Toss the squash with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the squash is soft and starting to caramelise.
- After 20 mins roasting time, boil the pasta following pack instructions. When the squash is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the squash, garlic, sage and goat's cheese. Sprinkle over the pine nuts and serve.
Nutrition Facts : Calories 605 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
HERBED GOAT CHEESE TARTINES
Provided by Bryan Miller
Categories dinner, appetizer
Time 5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Lightly toast bread slices, and let cool.
- Rub surface of bread with raw garlic clove. Brush olive oil over each slice.
- Spread goat cheese evenly over bread slices, and garnish with minced herbs.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 262 milligrams, Sugar 2 grams, TransFat 0 grams
JEAN-GEORGES VONGERICHTEN'S SQUASH ON TOAST
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they're dark and soft, then add the two liquids and continue to cook until they're jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn't difficult. Do not forget the mint; it's not the same without it. (The New York Times)
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
- Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
- Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.
- Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 24 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 434 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Provided by Andrew Tarlow
Categories Bon Appétit Butternut Squash Goat Cheese Side Thanksgiving Fall Oregano
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
- Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
- Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
- Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
- Do Ahead
- Herb oil can be made 1 day ahead. Cover and chill.
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BUTTERNUT SQUASH & GOATS' CHEESE TART - ANNA BANANA
From annabanana.co
4.3/5 (18)Servings 4Cuisine VegetarianCategory Main Course
- Pre heat the oven to 200 C (180 C fan). Place the butternut squash in a medium roasting tin and toss with 1 tbsp of olive oil. Season with salt and pepper and roast for about 15 minutes until it begins to soften and turns golden. Add walnuts and roast for a couple more minutes.
- Roll out the puff pastry into a baking tray. Score about 1 cm boarder around it and prick the inside of the boarder with fork, all the way to the bottom of the baking tray. Spread the chutney up to the scored boarder and scatter the small chunks of goats' cheese all over.
- Add roasted butternut squash and walnuts. Brush the scored boarder with some egg wash. Drizzle with the remaining olive oil, season some more and place back in the oven for about 20 minutes until crisp and golden. Allow it to cool for a couple of minutes. Serve with side salad. Enjoy!
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Estimated Reading Time 4 mins
- Roast Garlic: Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
- Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
- Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
- Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
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