Roasted butternut squash with a piquillo peppper, goats cheese and walnut stuffing Recipe

A great winter dish either as a starter or as part of a main course.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the vegetables
  • Butternut squash : 1 g
  • Garlic clove(s) : 1 whole
  • Fresh thyme : 4 sprig
  • Olive oil : 30 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • For the garnish(es)
  • Piquillo peppers : 400 g
  • Goat cheese log(s) : 0.5 g
  • Fresh walnut(s) : 50 g
  • Flat leaf parsley : 0.25 bunch
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Olive oil : 30 ml
  • Pea shoot(s) : 1 bunch
  • Maldon salt : 1 pinch(es)
  • Freshly ground black pepper : 2 Turn



    Pre heat the oven to 180*
    Peel the butternut and cut into 1 inch thick slices. Pick the thyme leaves, Peel the garlic and puree with the salt, mix all the ingredients together with the olive oil, lace onto a baking tray and cook in the oven until the squash has softened, around 20 minutes. Remove from the oven.


    Toast the nuts in the oven on the baking tray with the squash until they are golden, around 8 minutes should do, remove from the oven and allow to cool, crumble the goats cheese, dice the piquillo peppers, peel and dice the garlic and shallot.
    Hat a frying pan with the olive oil, add the shallot and cook gently for 2 minutes, add the garlic and peppers, season and cook for 3 minutes on a low heat.
    Remove from the heat, break up the nuts and mix them, the goats cheese and peppers together.

    Spoon the mix onto thee top of the squash, top with the pea shoots and serve.

Chef's tip

«You can do the same dish using sweet potato or even aubergine. »

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