Butternut Squash with Walnut-Goat Cheese Crumble


  • ½ cup/55 g walnuts, toasted and coarsely chopped (see Cooking Tip)
  • 2 tablespoons minced flat-leaf parsley
  • ½ cup/115 g goat cheese , crumbled
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • Kosher salt

1. Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5. 2. Brush a heavy, rimmed baking sheet/tray with 1 tablespoon of the oil. Spread the cubed squash in a single layer on the baking sheet/tray. Drizzle the remaining 2 tablespoons oil over the squash, and toss to coat w...

View full recipe at SpringPad


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