Randy Chandler
Butternut squash and goat cheese are a delicious combination. The sweetness of the squash and the tanginess of the goat cheese complement each other perfectly. This pairing is versatile and can be used in various dishes, such as roasted butternut squash with goat cheese, mashed butternut squash with goat cheese, and even a butternut squash and goat cheese galette or gratin. The simplicity of the ingredients and the ease of preparation make this combination a popular choice for a quick weeknight meal or a festive holiday side dish.
| Characteristics | Values |
|---|---|
| Recipe type | Side dish, Gratin, Galette, Roasted |
| Taste | Sweet, Tangy, Savory |
| Texture | Crunchy, Creamy |
| Ingredients | Butternut squash, Goat cheese, Honey, Nuts, Rosemary, Thyme, Olive oil, Salt, Pepper, Balsamic vinaigrette, Pomegranate seeds, Leeks, Sage, Hazelnuts, Cream, Smoked paprika |
| Dietary options | Vegetarian, Gluten-free, Dairy-free, Vegan, Nut-free |
| Season/Occasion | Fall, Winter, Thanksgiving, Christmas, Holidays |
Explore related products
What You'll Learn
Butternut squash and goat cheese galette
Butternut squash and goat cheese are a perfect combination of flavours and are well-loved by many. The sweetness of the squash is beautifully complemented by the tanginess of the goat cheese. This combination makes for a great appetizer or side dish for a holiday celebration or a fall dinner party.
Ingredients
- Butternut squash
- Goat cheese
- All-purpose flour
- Salt
- Butter
- Water
- Olive oil
- Onion
- Egg
- Smoked paprika
- Savory herbs
Steps
- Preheat the oven to 425 degrees Fahrenheit.
- Line a sheet pan with aluminum foil.
- Toss the butternut squash in a light coating of olive oil and a sprinkle of salt.
- Roast the butternut squash for about 30 minutes, flipping halfway through, until tender.
- Arrange the butternut squash and onion in an even layer, as thin as possible, on top of the goat cheese.
- Fold the crust up and over the squash and press gently to seal.
- Brush the crust with egg, then sprinkle with salt and pepper.
- Bake the galette for 35 to 45 minutes, until the crust is golden and the squash is cooked through.
- If the crust is getting too golden before the squash is cooked, tent the galette with foil.
- Let the galette rest on the baking sheet for about 5 minutes before moving.
- Drizzle the filling with olive oil, if desired.
- Serve the galette warm or at room temperature, with a green salad on the side.
Variations and Tips
- A homemade crust tastes better and is flakier than a store-bought one.
- If you are making your own crust, leave some time for it to chill and relax; it will be much easier to roll out and will bake up light and flaky.
- You can use a vegetable peeler or a mandoline to create very thin squash slices.
- You can add a swirl of balsamic sauce before serving.
- You can add an almond garnish for an elegant touch.
- If you are not a fan of goat cheese, you can use Gruyere, which has a nutty flavour.
Goat Cheese Calcium Content: What You Need to Know
You may want to see also
Roasted butternut squash with goat cheese
Ingredients:
- Butternut squash
- Goat cheese
- Oil
- Honey
- Salt
- Pepper
- Chopped nuts
- Fresh rosemary
- Pomegranate seeds
Optional Ingredients:
- Cinnamon
- Maple syrup
- Thyme
- Greek yogurt
Recipe:
Preheat the oven to 400 degrees Fahrenheit. Peel and cut the butternut squash into 1- to 1 1/2-inch chunks. You should have about 5 cups of squash. Add oil, honey, salt, and pepper to a large bowl and whisk to combine. Add the cubed squash and toss until well coated. Line a large baking sheet with parchment paper and place the coated squash in a single layer. Bake in the preheated oven for 25 minutes.
Sprinkle chopped nuts evenly over the squash and continue roasting for another 5-10 minutes, or until the nuts become fragrant. Let the squash cool slightly before adding it to a large serving bowl. Toss with chopped rosemary, crumbled goat cheese, and pomegranate seeds. Serve immediately and enjoy!
Tips:
- If you want to add an extra layer of flavor, try using herbed goat cheese.
- For a creamier consistency, let the goat cheese come to room temperature before adding it to the squash.
- To make this dish dairy-free, omit the goat cheese or substitute it with a dairy-free cheese. For a vegan option, use maple syrup instead of honey and either leave out the cheese or replace it with a plant-based alternative. For a nut-free version, mix in seeds instead of nuts for a crunchy texture.
Goat Cheese Slime: What Causes It?
You may want to see also
Butternut squash and goat cheese gratin
Butternut squash and goat cheese are a delicious combination, and when you add them together in a gratin, you get a tasty, savoury dish that works well as a vegetarian main or a side. This recipe is a great choice if you're looking for something a little different that still uses familiar, affordable ingredients.
Ingredients:
- Butternut squash
- Olive oil
- Coarse kosher salt
- Ground pepper
- Butter
- Leeks
- Sage
- Goat cheese
- Cream
- Hazelnuts or almonds
Method:
Firstly, preheat your oven to 400°F. Place butternut squash cubes in a large bowl with olive oil, salt, and pepper, and toss to coat. Spread the squash cubes out on a large baking sheet and roast until tender and browned, which should take around 35 minutes. While the squash is roasting, melt 3 tablespoons of butter in a skillet over medium-low heat. Add sliced leeks and chopped sage, and sprinkle with salt and pepper. Sauté until tender, which should take around 15 minutes.
Next, take an 11x7-inch baking dish and coat it with butter. Spread half of the leek mixture over the bottom of the dish, followed by half of the squash and half of the goat cheese. Repeat the layering with the remaining ingredients. You can prepare the dish up to this point a day in advance—simply cover and chill until you're ready to bake.
When you're ready to serve, preheat your oven to 375°F. Pour cream evenly over the gratin and sprinkle with toasted chopped hazelnuts. Bake uncovered for 30 minutes, or 40 minutes if the dish has been chilled, until heated through and bubbling.
Tips and Variations:
- If you're short on time, you can buy pre-cut butternut squash to speed up the preparation.
- You can use toasted almonds instead of hazelnuts for a slightly different flavour and texture.
- If you want to make this dish vegan, you can omit the goat cheese or substitute it with a plant-based alternative. You can also use maple syrup instead of honey.
- If you're making this for Thanksgiving or Christmas dinner, you can prepare it a couple of days in advance and store it in the refrigerator.
- If you're transporting this dish, it's a good idea to wait and add the cream and nuts when you arrive at your destination, then bake.
Goat Cheese or Halloumi: Which is the Healthier Option?
You may want to see also
Explore related products
Mashed butternut squash with goat cheese
Butternut squash and goat cheese are a delicious combination, and mashing the two together creates a perfect, quick and easy side dish for fall and the holiday season. The creamy tanginess of the goat cheese pairs beautifully with the sweetness of the squash. Adding rosemary further enhances the dish with its fresh piney flavor.
To make mashed butternut squash with goat cheese, start by choosing a butternut squash with a long neck, as it is easier to cut and yields more squash. Peel and cut the squash into cubes, and boil in salted water on the stovetop until soft, or roast in the oven at 400°F with salt and pepper for 20-25 minutes. Once the squash is cooked, drain the water and add in the goat cheese, milk, rosemary, salt, and pepper. It is recommended to let the goat cheese come to room temperature before adding it to the squash to ensure a smooth, lump-free mixture.
For a creamier consistency, use an immersion stick blender to mash the ingredients. You can also use a potato masher for a chunkier texture. Adjust the consistency with milk, adding more if needed. Season with salt and pepper to taste.
For a sweeter version, you can replace the rosemary with ground cinnamon and a tablespoon or two of maple syrup. This dish can be made a couple of days in advance and stored in the refrigerator for 3-4 days. It is an excellent side dish for Thanksgiving or Christmas dinner.
If you're looking for a more rustic presentation, try making a butternut squash and goat cheese galette. This savory tart involves piling the filling onto a homemade or store-bought pie crust, creating a delicious combination of sweet squash, tangy goat cheese, savory herbs, and smoked paprika.
Goat Cheese Delicacy: Wine Pairing Guide
You may want to see also
Butternut squash with goat cheese and thyme
To make this dish, you will need butternut squash, goat cheese, olive oil, salt, pepper, and fresh thyme. You can also add other ingredients like honey, nuts, rosemary, or pomegranate seeds to enhance the flavour and texture.
Start by preheating your oven to 400-425°F. Peel and cut the butternut squash into 1/2-inch to 1 1/2-inch cubes. You should aim for about 5-7 cups of chopped squash. Drizzle the squash with olive oil and sprinkle with salt and pepper. Use your hands to toss the squash until it is well coated.
Spread the coated squash on a baking sheet in a single layer. If you want to reduce the number of dishes, you can line the sheet pan with foil. Roast the squash in the oven for 18-25 minutes, or until it is tender and slightly caramelized.
Once the squash is cooked, remove it from the oven and let it cool slightly. If you want to add nuts, you can chop them and sprinkle them over the squash before roasting for a few minutes until they become fragrant. Crumble the goat cheese over the squash and add fresh thyme. Toss everything together and serve.
You can also make a mashed version of this dish. Simply mash the roasted squash and mix in the goat cheese, thyme, and other desired ingredients. If your mash turns out thicker than expected, you can thin it with a tablespoon or two of chicken stock.
Goat Cheese: Lactose-Free Delicacy for Dairy Lovers
You may want to see also
Frequently asked questions
There are several recipes that combine butternut squash and goat cheese, including roasted butternut squash with goat cheese, mashed butternut squash with goat cheese, and butternut squash and goat cheese galette.
Some good substitutes for goat cheese include feta, ricotta, cream cheese, and Greek yogurt.
Butternut squash is a low-calorie and low-fat food that is high in fiber and healthy nutrients. It is also readily available and affordable.
