Perciatelli W Roasted Chestnuts Butternut Squash Goat Cheese Recipes

ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS

Steps:

• Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, ½ tsp salt, sesame and chilli, massaging the leaves until coated with the oil and seasoning. Arrange the leaves in one layer in a roasting tin or baking tray - you might need to use more than one to keep them in an even layer. Roast for 15-20 mins until crisp and dry but not brown.
• Once dried, remove from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to remove the sticky membrane, dry them with kitchen paper and set aside. Cut the squash into 1cm thick slices (don't worry about peeling them), and arrange on a baking sheet or in a roasting tin. Drizzle over 1 tbsp oil, season, then turn and drizzle with a little more oil. Season again and roast for 30-40 mins until tender and caramelising, turning halfway through. Remove from the oven.
• Heat the remaining oil in a non-stick frying pan over a medium to high heat until it's shimmering. Add the sage leaves and fry for 15-30 seconds, turning them once. Remove using tongs or a slotted spoon, place on kitchen paper and scatter with sea salt. Add the pumpkin seeds to the hot oil and fry for a few mins until puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vinegar, a pinch of salt and freshly ground black pepper.
• Dress the lentils with half the dressing, then spoon onto the plates or serving platter. Arrange the crispy kale and squash on top, crumble over the goat's cheese, and drizzle over a bit more dressing. Finally, top with the fried seeds, and crumble over the amaretti biscuits and crispy sage leaves.

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.

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.

PERCIATELLI W. ROASTED CHESTNUTS, BUTTERNUT SQUASH, GOAT CHEESE

Steps:

• Preheat oven to 350 degrees.
• Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all of the way around the circumference of the nut.
• Transfer to chestnut pan or rimmed baking pan.
• Roast in the oven until the chestnuts are tender, about 35 minutes.
• Turn the oven off.
• Leaving the pan with the chestnuts in the oven, remover several at a time.
• Working quickly, place one chestnut in a towel and holding both, peel the chestnut while still hot.
• Immediately remove and discard the shells and inner skin.
• Break into halves or quarters; set the chestnuts aside.
• Place a large pot of water over high heat.
• In a large high sided sauté pan, melt butter and olive oil over medium heat.
• Add the leeks and the garlic, and cook, stirring occasionally, until softened, about 6 minutes.
• Add chestnuts and squash, season with salt and pepper.
• Cook until tender, 15 to 20 minutes.
• Add vermouth and stock, raise heat to medium high and cook until liquid is reduces by little more than half, about 2 minutes.
• Meanwhile, add salt and pasta to the large pot of boiling water, and cook until pasta is al dente, 8 to 10 minutes.
• Drain the past and add it to the sauté pan along with half of the goat cheese, and toss to combine.
• Transfer pasta mixture to a serving dish, and garnish with remaining goat cheese and basil leaves.