Butternut Squash Goats Cheese Spaghetti 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.

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.

BUTTERNUT SQUASH & GOAT'S CHEESE SPAGHETTI

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with ½ tsp of the oil, season, then wrap in foil. Toss the squash with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the squash is soft and starting to caramelise.
• After 20 mins roasting time, boil the pasta following pack instructions. When the squash is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the squash, garlic, sage and goat's cheese. Sprinkle over the pine nuts and serve.

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 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.

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
• Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
• Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
• Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

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.