FALL RECIPE ~ BUTTERNUT SQUASH & GOAT CHEESE LAYERS

Butternut Squash and Goat Cheese Layers

A wonderful Fall recipe, main meal or side dish.  Dry herbs can be substituted for fresh.  From Vegetarian Food for Friends by Jane Noraika. 

These layers of sweet orange squash and molten cheese provide a truly stunning focal point to any meal.  Try them with slow-cooked red cabbage, juniper and chile, plus potato mashed with scallions on the side.  A mixed green salad could be substituted for the mashed potatoes since the butternut squash and goat cheese is deceptively filling.  For meat-eaters in the family, this dish goes well with roast pork.

 

Ingredients: 

2 butternut squash

4 oz. fresh goat cheese, crumbled

1 cup fresh bread crumbs

1/4 cup thick Greek-style yogurt

1 tablespoon fresh marjoram leaves

1 tablespoon fresh thyme leaves

olive oil for sprinkling

sea salt and freshly ground black pepper

paprika to serve

A baking tray lightly greased

Serves four, makes about 8 stacks.

Cut the long, seedless section of squash into 1-inch rings.  Reserve the bulbous part for another use.  Peel the rings, then cook them in boiling salted water for 10 minutes or until tender.  Drain.

Put the goat cheese, bread crumbs, yogurt, herbs, salt and pepper in a bowl and mix. 

Put 4 rounds of squash on the baking tray, top with some of the cheese mixture, then with another round of squash, finishing with some more cheese.  Repeat until you have used up all the squash and cheese.