Perciatelli W Roasted Chestnuts Butternut Squash Goat Cheese Recipes

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ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS



Roast squash with goat's cheese & puy lentils image

Discover the joys of autumn with our roast squash served with soft goat's cheese, puy lentils and sage. It's a great seasonal recipe as the cold nights draw in

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 12

800g delicata, acorn or butternut squash
4 tbsp rapeseed or olive oil
25g pumpkin seeds (or use the seeds from the pumpkin or squash you're using)
10 sage leaves
2 tbsp good-quality red wine vinegar
250g pouch cooked puy lentils
100g soft goat's cheese
4 amaretti biscuits
100g kale, rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
½ tbsp rapeseed or olive oil
1 tbsp white sesame seeds
1 tsp red chilli flakes

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.

Nutrition Facts : Calories 472 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE



Roasted Butternut Squash with Herb Oil and Goat Cheese image

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

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh 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



Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

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.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

PERCIATELLI W. ROASTED CHESTNUTS, BUTTERNUT SQUASH, GOAT CHEESE



Perciatelli W. Roasted Chestnuts, Butternut Squash, Goat Cheese image

Perciatelli is a thick, hollow spaghetti shapes pasta, bucatini, linguine, or spaghetti can also be used. This is a wonderful chestnut recipe from Martha Stewart Living,

Provided by Kanzeda

Categories     Cheese

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

10 ounces fresh chestnuts
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
5 leeks, trimmed white and green part 1/4 inch
2 garlic cloves, thinly sliced
1 butternut squash, 3/4 inch dice
3/4 cup dry vermouth
1 cup chicken stock
1 lb perciatelli
4 ounces fresh crumbled goat cheese
1/2 cup small fresh basil leaf

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.

Nutrition Facts : Calories 664.3, Fat 16.6, SaturatedFat 7.5, Cholesterol 26.3, Sodium 182.6, Carbohydrate 112.6, Fiber 7.7, Sugar 9.5, Protein 19

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Top Asked Questions

How to cook squash and squash with pancetta and chestnuts?
Add the pancetta and fry until crispy. Stir though the chestnuts and continue frying for 2-3 minutes more. Tip the pancetta, chestnuts, most of the parsley and half the feta into the roasting tin with the squash. Drizzle over the remaining olive oil and the balsamic vinegar, then gently mix until all the ingredients are combined.
What is the best way to cook butternut squash?
Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling. 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.
How to cook squash with chilli flakes?
In a large mixing bowl, combine the squash, 1 tbsp olive oil and the chilli flakes. Toss to combine then spread the squash out over 2 baking trays. Roast for 30 minutes, or until the squash is starting to caramelise at the edges. Remove and leave to cool slightly. Meanwhile, heat 2 tsp olive oil in a large frying pan over a high heat.
What is the best side dish for butternut squash?
Roasting butternut squash really brings out its natural sweetness and the addition of chestnuts, smoky pancetta, parsley and tangy feta makes this dish a feast for the senses. A delicious and healthy Sunday roast side, simply leave out the pancetta to make this dish suitable for veggies.

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