I enjoy good looking vegetables! A butternut squash is this very handsomely shaped squash, looking like an oversized acorn and sporting a smooth, soft brown skin. It has a nutty taste and here is a recipe where it literally shines!
If you’ve never come across it, do look out for one; it is called “la courge musquée” in French, a delightful name for a delicious vegetable, I think.
- Several sheets of filo pastry
- One diced butternut squash
- Creamy goat cheese, 1 big slice
- Olive oil
- Salt, mace and pepper to season
- Optional: a drizzle of acacia honey to finish off nicely
First roast the cubes of butternut squash in a tray with a bit of olive oil and pinch of salt: Best to rub it all in with your fingers. Roast for 30 min at 180°.
Then put two folded layers of filo into individual tartlets pans and crunch them up a bit with fingers dipped in oil – yes, there is a lot of fingers work here!
Lay the roasted butternut in the middle, put a slice or dollop of very fresh and very creamy goat cheese. Sprinkle with mace and a hint of pepper.
Put under the grill for about 10 min until the cheese has softened and the edges are crispy.
Best wine match is a muscat de Rivesaltes or Beaume de Venise but any creamy white will do.