Roasted Butternut Squash Casserole with Herbed Goat Cheese

January 15, 2010

Roasted Butternut Squash Casserole with Herbed Goat Cheese

Julie Cohn, Tucson CSA

Cut 1 butternut squash in half lengthwise, remove seeds and clean and dry the seeds for roasting later with the red potatoes above.
Rub the cut side of the squash with olive oil and place cut side down in a casserole dish at 350 for 40 min.
Cool and when still warm remove all of the cooked squash from shell and mash together with 1/2 teaspoon red cayenne pepper, toasted sesame seeds, white and black if you have them, grated ginger about 2 tablespoon sea salt and 1 teaspoon minced garlic or garlic powder. I like to take all of the additions mentioned above and mix them in with about 2 tablespoons of sesame oil or olive oil, then mix the oil in by drizzling over the mashed squash.
Peel and seed some of the wonderful roasted chiles from csa, chop them and add to the squash mixture
Put the above back in the casserole dish, sprinkle liberally with herbed goat cheese and bake again at 300 for 20 minutes.

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