- 1 large butternut squash
- olive oil
large handful of blanched sliced almonds
- Reduced lemon balsamic vinegar (or good balsamic vinegar and a squeeze of lemon)
- 1 fresh crumbly goats cheese about 75g (or requejao, goat or sheep or wenslydale) something salty and crumbly and slightly strong.
- Get a really good peeler or very sharp knife and peel the butternut squash. It takes a while but try and keep everything in a nice shape.
- Slice the butternut squash in half lengthways and then scoop out the seeds and discard them.
- Turn the butternut squash over, so that the flat side is on the cutting board, and slice into 1.5cm thick half circles (well sort of half circles). Try to keep all the pieces the same thickness so that they all cook the same.
- Put the butternut squash pieces in a bowl and put in 2 tablespoons of olive oil, and salt and pepper, toss around until the butternut squash is coated with oil.
- Line 2 cooking sheets with non stick paper and then place the butternut squash pieces on the cooking sheets, not touching and place into the oven for 40 – 60 minutes until nicely browned and cooked (a fork should pierce through a piece easily)
- Put the almonds into a non stick pan over a medium heat and stir until well browned. Then put onto a large plate to cool.
- Take the butternut squash out of the oven and leave to cool on the baking sheets.
- Arrange layers of butternut squash, splashes of balsamic vinegar and scatter with the crumbly cheese.
- Finish off with the toasted almonds
First prepared for Jennifer Harrisons Thanksgiving lunch in the Algarve 2010. Roasted butternut squash travels well if layered and wrapped in the non stick paper it was cooked on and carried in a tight fitting Tupperware or zip lock bag.