With the winter coming up, here's a recipe for a delicious roasted butternut squash featuring goat cheese, fresh thyme, roasted pecans, and maple syrup.
Ingredients for the roasted squash
A butternut squash
3 tablespoons of olive oil
A pinch of salt, pepper as desired
Ingredients for garnish
30 g fresh goat cheese
Pecans
5 Tbsp of Happy Mable maple syrup, Goût Riche
Cayenne pepper
½ tsp of cumin
½ tsp of coriander
Salt, pepper
Fresh thyme
Method
Preheat the oven to 180°C.
(Peel) and cut the squash in half (lengthwise) and remove its content.
Cut very thick slices crosswise.
Place the slices in a salad bowl and coat with olive oil, salt and pepper.
Arrange the slices on a baking sheet covered with baking paper beforehand.
Cook for about 35 minutes.
Be sure to turn the slices regularly so that they are well toasted on all sides.
Meanwhile, roast the pecans and roughly chop them.
Cut the goat cheese into pieces.
Combine the maple syrup, cumin, cilantro, salt, pepper and cayenne flakes in a small bowl.
Arrange the squash in a dish or individually on plates.
Pour the maple syrup over it.
Add the goat cheese, pecans and sprinkle with fresh thyme.
Adjust the seasoning with salt and pepper if necessary.
Enjoy immediately.