Roasted Squash With Chicory Goats Cheese Herby Couscous Recipes

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.

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

ROASTED SQUASH WITH CHICORY, GOAT'S CHEESE & HERBY COUSCOUS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the bulbous end from the squash, then halve, scoop out the seeds and cut into wedges (reserve the long neck of the squash for another recipe). Spread the squash wedges out in a roasting tin. Peel the garlic and toss this through the wedges along with some seasoning and the olive oil. Roast for 30 mins until the squash is tender.
• Meanwhile, cook the couscous following pack instructions. Drain, return to the pan and leave to steam-dry. Tip the basil, parsley, pine nuts and half the extra virgin olive oil into a food processor with the sugar and some seasoning. Blitz to a coarse paste. With the motor running, drizzle in the remaining extra virgin olive oil and lemon juice. Season to taste, then toss with the couscous.
• When the squash is tender, roughly mash the garlic clove and gently stir through the squash. Toss the wedges through the couscous with the chicory leaves and goat's cheese. Any leftovers will keep covered in the fridge for up to a day.

COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND BEETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
• Roast in the preheated oven until tender, about 30 minutes.
• Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

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.

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 SQUASH AND SWEET POTATOES WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
• Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
• Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.