Butternut Squash Goat Cheese Bites Recipes

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE

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.

ROASTED BUTTERNUT SQUASH WITH GOAT'S CHEESE

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over theflesh. Bake for about 30-40 minutes until the flesh is tender.
• To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
• Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat's cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.

BUTTERNUT SQUASH, QUINOA AND GOAT CHEESE FRITTER BITES

Steps:

• In a medium mixing bowl, mix squash, eggs, flour, quinoa, goat cheese, basil, salt, and pepper. Form mixture into balls, about 2 tablespoons each. Set on a plate as each is formed. Heat a deep skillet over medium high heat, only adding oil once skillet is very hot. Working in batches in order to avoid overcrowding the skillet, fry the fritter bites until crispy, turning often to cook all sides. Remove finished fritter bites to a baking sheet. Bake at 375 degrees for 10 minutes. Serve hot.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

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.

BUTTERNUT SQUASH-GOAT CHEESE BITES

Steps:

• 1. Heat oven to 350 degrees . In a small pot, whisk together butternut squash and heavy cream over medium-low heat. When hot, whisk in goat cheese until melted. Remove from heat and stir in yolk, 1/2 tsp of the salt and the pepper. Cool slightly. 2. Place pastry shells on a baking sheet. Transfer squash mixture into a resealable plastic bag; snip corner. Pipe into pastry shells. Bake at 350 degrees for 8 to 10 minutes, until set. 3. In a small skillet, heat canola oil until shimmering. Fry sage leaves (in 2 batches) for 30 seconds, until crisp. Remove to a paper towel and sprinkle with remaining 1/4 tsp salt. Garnish bites with fried sage leaves.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.